Crispy Pork Chops with Garlic-Lemon Butter

4 (1-inch thick) boneless pork loin chops, butterflied

1 cup flour

2 cups panko breadcrumbs

2 eggs

1 teaspoon paprika

1 stick (1/2 cup) unsalted butter

6 cloves garlic, minced

Juice of 1 lemon

1/4 cup chopped parsley

Vegetable oil

Salt and pepper to taste

Heat oven to 350F. Line a sheet pan with foil. Heat 1/4 inch of oil in a large skillet over medium heat. Pour flour and breadcrumbs into 2 shallow dishes or pie plates. Scramble eggs in a third. Season flour with salt, pepper and paprika. 

Dredge chops in flour, then egg, then panko. When oil is hot enough to turn breadcrumbs golden, add 2 chops to the pan. Cook on both sides until golden, then transfer to prepared pan, Finish chops in the oven until cooked through (140F), about six minutes.

Meanwhile, heat butter in a small skillet over medium-low heat. Add garlic and cook until fragrant, about 1 minute. Stir in lemon juice and parsley. Drizzle butter over pork chops and serve.