Brady Bunch Pork Chops - cooking recipe

Ingredients

2 cups 1% low-fat milk
2 teaspoons salt
2 lbs boneless pork chops (8 in total, about 1/2 inch thick)
3 1/2 cups fresh breadcrumbs
1/2 teaspoon garlic powder
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1 teaspoon salt
2 tablespoons olive oil
2 tablespoons butter

Preparation

In a large shallow dish, like a 9x13 pan, stir together milk and first amount of salt.
Add pork chops (you could use bone-in chops, if you wish) and marinate (if you want to call it that; it's more of a milk brine methinks), covered and in fridge, for at least one hour (maximum 4 hours).
Turn chops once, halfway through marinating/brining time.
When ready to cook chops, preheat oven to 200F and have ready an ovenproof platter.
In a shallow dish (like a pie plate), combine freshly made bread crumbs (grind bread in food processor to make crumbs; you'll need about 8 slices) with garlic powder, rosemary, thyme and remaining amount of salt.
Remove chops from milk and let excess milk drip off, then dredge chops in bread crumbs, lightly patting crumbs onto both sides of chops so they adhere.
Place breaded pork chops on a tray, keeping chops in one layer.
In a large 12-inch skillet over high heat, place butter and oil.
Saute chops, 2 1/2 to 3 minutes per side only.
DO NOT OVERCOOK, do not crowd chops in skillet, and turn only once; chops should be golden brown and just cooked through.
Place cooked chops on platter and keep warm in preheated oven.
Cook remaining chops (you may have to do 3 batches, depending on the size of your pan and how many chops you do); add more oil and butter to pan if necessary (it likely will be).
I recommend serving with applesauce.