2 eggs
Salt & freshly ground pepper to taste
1 c. dry unflavored bread crumbs
4 pork chops, 3/4" thick
3 tbsp. butter
1 tbsp. olive oil
1 c. dry white wine

Beat eggs with salt and pepper in a medium bowl. Spread bread crumbs on aluminum foil. Dip chops in beaten eggs, then coat with bread crumbs. Press bread crumbs onto chops. Let coated chops stand 10 to 15 minutes. Melt butter with oil in medium skillet. When butter foams add chops, medium heat 3 to 5 minutes on each side until golden brown. Stir in wine. Cover and reduce heat. Simmer 15 to 20 minutes or until wine is evaporated and chops are tender. If too much wine remains after 20 minutes, uncover for 5 minutes more and spoon sauce over chops. Serve immediately.

Serves 4.