Parmesan-Crusted Pork Chops

I really enjoyed this chop--very tasty with a perfectly crisp coating that stuck to the meat, not the pan.  It came together quickly as well. I paired down the recipe as it seemed to call for larger portions than necessary.

Ingredients:

4 boneless pork chops

1 large egg

1 cup dry Italian-style bread crumbs (I just threw some dry bread and a dash of Italian seasoning in the blender and pulsed it a few times.)

1/2 cup grated Parmesan cheese (the classic stuff in the green shaker can works just fine!)

3 Tbsp. oil, vegetable or olive

Salt and pepper

Directions:

1. Whisk the eggs in a shallow bowl or pie plate.  Place the Parmesan in another shallow bowl or plate.  The bread crumbs should be placed in another bowl or plate.
2. Sprinkle both sides of the chops with salt and pepper.  Dip in the egg, then dredge in the Parmesan.  Coat the chop completely.
3. Carefully dip the cheese-coated chop in the egg mixture again, then coat with bread crumbs.
4. In large frying pan, heat oil over medium heat.  Cook the chops until deep golden brown, then flip and cook the other side.  Approximately 6 minutes per side.  Always cook pork thoroughly.  Inside temp should be 150*.

Total time from fridge to table was about 25 minutes.  Approximate cost for me was about $2.40, or $.60 per serving.

This post is linked to Tempt My Tummy Tuesday, Tasty Tuesday, Tuesdays at the Table, Tasty Tuesdays, Tasty Tuesday II, Full Plate Thursday, Frugal Food Thursdays and Ultimate Recipe Swap.