2) Put the flour in a shallow dish and season with the salt and pepper. Whisk the eggs and milk in another shallow dish and season with salt and pepper. Put the breadcrumbs in a third dish and again season with salt and pepper.
3) Lightly dredge each piece of pork in flour, then dip in the egg and finally dredge with breadcrumbs, pressing the breadcrumbs onto the pork gently so the chops have a nice even coating.
4) Lay the breaded pork in a single layer on a plate lined with greaseproof paper and refrigerate, uncovered, for 10 to 12 minutes to allow the coating to dry out a little and adhere to the pork.
5) Heat the oil and butter in large nonstick frying pan over a medium-high heat. Add the thyme sprig and let it fry for about 1 minute to infuse the oil. Remove the thyme sprig and reserve.
6) Gently lay the chops into the pan and cook until golden brown and crispy, about 3 minutes per side. Remove to paper towels to drain. Season with salt and transfer to a serving platter while still hot. Garnish with lemon wedges and the fried thyme sprig before serving.