4thinly sliced boneless pork chops about ½ to ¾ inch thick
¼cupItalian bread crumbs
¼cupgrated parmesan cheese
Pat pork chops dry on all sides with a paper towel - this will help the breading adhere. Season pork chops with salt and pepper and set aside.
In a shallow bowl, whisk egg. In a second shallow bowl, combine bread crumbs, parmesan cheese, and garlic powder.
Place a pork chop into the egg mixture, flip to coat, then pick up and gently shake to remove any excess. Next, place pork chop into breading mixture, flipping to coat. Use your hands to gently pat breading into the egg mixture. Gently shake to remove any excess and place breaded pork chop onto a plate. Repeat with each pork chop.
In a pan over medium heat, add olive oil. When hot, add pork chops, making sure not to overcrowd the pan (you may need to cook in 2 batches). Cook for about 4-5 minutes per side, or until breading is golden brown and pork chop lifts easily from the pan. Remove from heat and serve.
To prepare thick pork chops (1 inch or thicker): They will need to be finished in the oven after pan frying on the stove top. Preheat oven to 400 degrees Fahrenheit. Once pork chops have been pan fried per instructions above, transfer pork chops to a baking sheet. Bake for 5-15 additional minutes depending on the thickness of your pork chops. 1 inch pork chops may only need 5 minutes, while 1 ½ inch pork chops may need 10-15 minutes of baking time. I suggest using a meat thermometer for best accuracy.
Italian bread crumbs = plain bread crumbs with ½ teaspoon Italian seasoning.