4 pork chops, 1 inch thick
2 eggs, beaten
1 c. dry bread crumbs
3 tbsp. olive oil
1 tbsp. wine vinegar
3 tbsp. lemon juice
1/2 c. grated Parmesan cheese
1 tbsp. Dijon-style mustard
1 clove garlic, minced or pressed
1/2 tsp. cayenne pepper
1/4 tsp. crushed red pepper
1 tsp. each dried basil & thyme leaves

Cut off excess fat from chops. Bread chops in egg and bread crumbs, coating well. Broil on a lightly greased rack about 8 inches away from heat for 10 minutes. Lower rack if necessary to prevent burning of breading.

In a small bowl, combine oil, vinegar, lemon juice, cheese, mustard, garlic, peppers and herbs. Spread half the sauce over the chops. Continue broiling 5 minutes longer. Carefully turn chops over and repeat the procedure. Breading should be crispy and brown.