4 center cut port chops (½ - ¾” thick)
2 large eggs
1 c. Italian-style bread crumbs
¾ c. grated parmesan
salt and pepper to taste
6 Tbsp. olive oil
Whisk the eggs in a pie plate to blend.
Place the bread crumbs and cheese in separate pie plates.
Sprinkle the chops generously with salt and pepper.
Coat the chops completely with the cheese, patting to adhere.
Dip the chops into the eggs, then coat completely with the bread crumbs, patting to adhere.
Heat 3 Tbsp. of oil in a very large skillet over medium heat. Add chops, in batches if necessary, and cook until golden brown and done, about 6 minutes per side. If your pork chops are super thick, you can sear them on each side in the skillet, and then transfer them to the oven to finish (about 400 degrees).
I love pork chops and they looks delicious! I'll have to try it!
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