Combine 2 tablespoons lemon juice, thyme and lemon peel. Rub cutlets with this mixture on both sides. Cover and refrigerate for 3 – 4 hours.
Remove from refrigerator and sprinkle each pork chop with flour, salt and pepper.
Heat oil in a large skillet. Working in batches, add pork to skillet until lightly browned.
Once all cutlets are browned return all pork to skillet. Add milk and boil until pork is cooked and sauce thickens slightly.
Transfer pork to a platter. Whisk in remaining lemon juice into sauce in skillet and stir for 30 to 45 seconds. Correct seasoning. Pour sauce over pork and serve.