Our favorite way to enjoy pork chops.
2 large eggs
1 cup dried Italian-style bread crumbs
3/4 cups freshly grated Parmesan
4 thick-cut pork chops
Salt and freshly ground black pepper
6 tablespoons olive oil
Whisk the eggs in a pie plate to blend. Place the bread crumbs in another pie plate. Place the cheese in a third pie plate. Sprinkle the pork 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.
Preheat the oven to 325 degrees. Heat 3 tablespoons of oil in a very large, oven safe skillet over medium heat. Add pork chops, in batches if necessary, and cook until brown, about 3 minutes per side. Transfer the chops to the oven for 20-30 minutes or until the internal temperature reaches 150 degrees.
For a gluten free alternative, replace the Italian-style bread crumbs with 1/2 cup almond flour and 1/2 cup arrow root flour.