Rainy and dreary here today which always makes me think of food. I have to fast for a blood test this morning so it’s a doubly difficult morning.
I’ll be the first to admit that I am not the biggest fan of pork ~ except for bacon, of course ~ but I really like this recipe. The chops turn out very tender and really go with any side. Mr. Meat Eater ate 3 of them I think so that should tell you something.
It’s a very easy recipe but it does use an oven-proof skillet so watch out for that.
Breaded Pork Chops, Italian Style
3 eggs, lightly beaten
3 tbsps milk
1 1/2 cup Italian-style bread crumbs
1/2 cup grated Parmesan cheese
2 tbsps dried parsley
2 tbsps olive oil
4 cloves garlic, chopped
4 bone-in, center-cut pork chops
Preheat oven to 325º.
Combine the beaten eggs and milk in a small bowl. Mix the bread crumbs, Parmesan and parsley on a plate.
In an oven-proof skillet over medium heat, heat the olive oil. Once heated, stir in the chopped garlic and saute for a minute or two and then remove from the skillet leaving the olive oil. You can toss the garlic or save for another use if desired.
Dip each pork chop into the wet mixture then into the dry mixture, coating evenly. Place coated chops in the pan and brown for about 5 minutes on each side.
Place the skillet with the chops in the oven and bake for 25 minutes.
Makes 4 servings.