Place the pork chops in plastic wrap. Using a mallet or meat tenderizer pound the chops until they are at 1/4 inch thickness. Remove the plastic wrap.

Place the flour in one shallow dish, eggs in another shallow dish, and the breadcrumbs, thyme, and 1 teaspoon of salt in a third shallow dish. Set aside.

Heat the oil in a deep skillet over medium high heat.

Working in batches sprinkle two pork chops with salt and pepper. Dredge them through the flour, shaking off any excess.

Dip the pork chops into the egg mixture and let any excess fall off.

Dredge through the breadcrumb mixture, pressing to make sure the breadcrumbs stick.

Pan fry the pork chops for 3-4 minutes per side or until golden brown.

Repeat with the other 2 pork chops.

Serve hot.