Place pork chops between pieces of parchment paper and pound (I use my rolling pin) to 1/4" thickness.
Place lightly beaten egg and the juice of 1/2 a lemon in a shallow bowl. Whisk until combined.
Place flour, cheese, salt, and pepper in another shallow dish and combine well.
Dip the pork chop in the egg mixture, coating both sides, and then into the cheese/flour mixture to coat both sides
Cooking
Heat the oil in a large skillet over medium heat. Add the coated pork chops and cook for 3 minutes on both sides until lightly browned. Add the chicken broth to the pan and squeeze the juice of the remaining lemons evenly over all pork chops. Sprinkle each chop with the thyme. Lower the heat to simmer and cook with the lid on for 5 more minutes.
Carefully lift each pork chop out of the skillet with a spatula so you don't disturb the crust. Serve immediately
Notes
"Handy" loves potato pancakes with pork chops. We also enjoy a nice side salad with this dish.