The ancient Egyptians were thus able to produce an abundance of food, allowing the population to devote more time and resources to cultural, technological, and artistic pursuits. Land management was crucial in ancient Egypt because taxes were assessed based on the amount of land a person owned. Farming in Egypt was dependent on the cycle of the Nile River. The Egyptians recognized three seasons: Akhet (flooding), Peret (planting), and Shemu (harvesting). The flooding season lasted from June to September, depositing on the river's banks a layer of mineral-rich silt ideal for growing crops.
Take as one example stuffed pork chops, 3/4 inch thick. These should take around 30 minutes in a 350 F oven to complete baking, so that the stuffing cooks through. Unstuffed, thinner pork chops take less time, and thicker pork chops take longer.
In the meantime, dip pork chops in flour, egg, then in the panko mixture. Set aside until the pan is hot. Place the pork chops in a single layer on the bottom of the skillet, which should be hot enough that they sizzle when you put them in. Cook 3-4 minutes per side (depending on thickness), or until the breading is golden brown and they reach an internal temperature of 160 degrees.