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 and thyme leaves
Parsley for garnish

Preparation:

1. Cut off excess fat from edges of chops. Bread chops in the egg and crumbs, coating well.

2. Broil on a lightly greased rack, about 8-inches away from heat for 10 minutes. Watch to make sure breading doesn't burn. Lower rack if necessary.

3. In 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.

4. Carefully turn chops over and repeat the procedure. Check for doneness. Breading should be very crisp and golden brown.