1. Melt butter in a large skillet over Medium heat. Stir in the bread crumbs and cook 2 minutes or until golden, stirring constantly. Remove from heat, stir in the lemon zest, and salt to taste; set aside on separate plate.
2. Lightly sprinkle both sides of chops with black pepper. Working in 2 batches, heat 1 tablespoon oil in large nonstick skillet over Medium. Cook 4 chops for 5 to 7 minutes per side until internal temperature reaches 145°F to 160°F. Set aside on serving platter, cover to keep warm. Repeat with remaining 1 tablespoon oil and chops.
3. Drizzle lemon juice over pork chops and spoon about ¼ cup bread crumb mixture on top of each.