Tangy Breaded Pork Chops

I was going to call these "Super Moist breaded pork chops" but they're tangy too.  And "Super Moist Tangy breaded pork chops" ? Well, no. But you get the idea.

Start by letting your pork sit around in vegetable and lemon juice for 4-5 hours. 
Prepare your 3 bowls with flour, egg with worcestershire , and bread crumbs with onion soup mix.

Next take your chop and flour it, then dip in egg mixture and finally press into the crumb mixture. At this point you can keep them on a cookie sheet in the fridge for a couple of hours until you are ready to cook.

Discard any leftover vegetable juice.

Have a frying pan heating on the stove, mid to high temperature.  Add a couple of tablespoons of olive oil and lightly brown your chops on each side. 
Place them on a parchment lined cookie sheet.

Bake in a 325F oven for 20-25 minutes depending on the thickness of your pork.

Ingredients:

9 boneless centre cut pork chops
1 - 1  1/2 cups vegetable juice (V8)
1 tbsp lemon juice

Flour to coat, about 1/2 - 1 cup
1 or 2 eggs
1 tsp worcestershire sauce per egg
1 - 1  1/2 cups Italian bread crumbs
2 tbsp onion soup mix
2 - 3 tbsp olive oil (you made need to add more to the pan)