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.
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
- 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.
- Sprinkle both sides of the chops with salt and pepper. Dip in the egg, then dredge in the Parmesan. Coat the chop completely.
- Carefully dip the cheese-coated chop in the egg mixture again, then coat with bread crumbs.
- 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.