Parmesan-Crusted Pork Chops

We normally do not eat pork in our house.   I think occasionally we have bacon, maybe once a month if that.  However, pork chops are cheap and I thought it would give us a little more variety from our typical meals.  I think the crust on this would work well with chicken and even veggies, kind of like a tempura of sorts.

What you will need:

4-5 slices of white bread, pulsed in a food processor until small crumbs

1/2 cup freshly grated parmesan cheese

1 teaspoon dried oregano

1 teaspoon kosher salt

1/2 teaspoon pepper

1/4 cup flour

2 eggs, beaten

8 boneless thin cut pork chops

4 tablespoons olive oil

lemon wedges (optional)

What to do:

In a medium sized bowl, combine the bread crumbs, cheese, oregano, salt and pepper.  Place the flour in a small bowl and the beaten eggs in a small bowl as well (two separate bowls, not the same one).  Dip each pork chop in the flour, making sure it is coated.  Dip in the eggs next and immediately into the bread crumb mixture.  Make sure you coat the pork chop really well.  Press the bread mixture onto the chop really well and transfer to a wire rack (place the wire rack on a baking sheet so your drippings don't make a mess).  Make sure you do this process for all of your pork chops.  Then place the whole baking sheet into your fridge for about 30-45 minutes.  When ready, place oil into a skillet and let it heat up.  Cook your chops for about 3-4 minutes until they are fully cooked and the outside is golden brown on both sides.  After plating your pork chops, place lemon wedges on the side.  Squeeze just a bit on top of each of you like that kind of thing......enjoy!!!