These breaded pork chops are from my father's side of the family which is Sicilian. We've been making these pork chops for at least 3 generations. My husband frequently requests these over my marinated and grilled pork chops when I give him a choice. If you do not have an oven-proof skillet, you may cook the chops on the stove at medium-low.
Ingredients
- eggs, lightly: 3 piece (beaten)
- milk: 3 Tbsp
- Italian seasoned bread crumbs: 1.5 cups
- Parmesan cheese: 0.5 cup (grated)
- parsley: 2 Tbsp (dried)
- olive oil: 2 Tbsp
- garlic: 4 clove (chopped)
- pork chops: 4 piece
Metric Conversion
Stages of cooking
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Preheat the oven to 325 degrees F (160 degrees C).
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Beat eggs and milk together in a shallow dish.
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Mix bread crumbs, Parmesan cheese, and parsley together in a second shallow dish.
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Heat oil in a large, oven-proof skillet over medium heat. Stir in garlic and cook until just golden brown to flavor the oil. Remove garlic with a slotted spoon and reserve for another use.
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Dip each pork chop into egg mixture, then bread crumb mixture until well coated.
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Place pork chops in the skillet and cook until golden and crisp, about 5 minutes on each side.
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Transfer the skillet into the preheated oven and bake chops for 25 minutes, or to an internal temperature of 145 degrees F (63 degrees C).
