Pan-fried breaded pork chops

Makes: 4 servings

4 (8-ounce) center-cut pork chops, about ½-inch thick

Kosher salt and black pepper

2 eggs, beaten

½ cup milk

Small pinch of cayenne powder All-purpose flour, for sprinkling

3 cups fresh breadcrumbs (from 8 slices crustless day-old sandwich bread)

1 cup clarified butter, extra-virgin olive oil or lard, plus more as needed

Lemon wedges, for garnish

1. Lay pork chops on baking sheet. Season well on both sides with salt and pepper.

2. Combine eggs and milk in a low, flat bowl. Season with salt, pepper and the small pinch of cayenne.

3. Sprinkle flour generously over the chops on both sides, then shake off excess.

4. Submerge the floured chops in the egg mixture, and turn them over several times to coat well. Leave chops in egg mixture for 5 minutes.

5. Use your left hand to remove a chop from the batter and drain off excess liquid. Place chop on a baking sheet and, with your right hand, heavily sprinkle with breadcrumbs on both sides. Repeat with remaining chops.

6. Sprinkle each chop again with crumbs, patting with your hand to make sure crumbs adhere and coat well. Refrigerate, uncovered, until ready to fry.

7. Bread the chops: Set a wide cast-iron or other heavy skillet over medium-high heat. Add clarified butter to a depth of ½ inch. When butter is hot, lay in the chops without crowding and let them fry very gently, about 4 to 5 minutes per side, until beautifully golden brown. (Turn down heat if they seem to be browning too fast.) If your pan is small, cook in 2 batches and keep finished chops warm in a 250-degree oven.

8. Blot cooked chops on paper towels. Transfer to a warm platter or individual plates. Serve with lemon wedges.