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.
- eggs, lightly beaten : 3 piece
- milk : 3 Tbsp
- Italian seasoned bread crumbs : 1.5 cups
- grated Parmesan cheese : 0.5 cup
- dried parsley : 2 Tbsp
- olive oil : 2 Tbsp
- garlic, peeled and chopped : 4 clove
- pork chops : 4 piece
Stages of cooking
Preheat the oven to 325 degrees F (160 degrees C).
Beat eggs and milk together in a shallow dish.
Mix bread crumbs, Parmesan cheese, and parsley together in a second shallow dish.
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.
Dip each pork chop into egg mixture, then bread crumb mixture until well coated.
Place pork chops in the skillet and cook until golden and crisp, about 5 minutes on each side.
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). Allrecipes Magazine