Ingredients
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2 eggs, lightly beaten
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1/4 cup milk
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1 1/2 cups dry breadcrumbs
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1/2 cup freshly gated parmesan cheese
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1 1/2 teaspoons garlic powder
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1/2-1 teaspoon salt (I use seasoned salt)
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1/2 teaspoon black pepper (can use more)
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1 pinch cayenne pepper
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1 tablespoon dried parsley
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2 tablespoons oil
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1 tablespoon butter
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7 thick-cut pork chops
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seasoning salt
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1/2 teaspoon dried Italian seasoning (rubbed between fingers to release the flavor)
Instructions
- Set oven to 350 degrees F.
- Butter a 13 x 9-inch baking dish or a medium jelly-roll baking sheet (or use a baking dish large enough to hold the chops in).
- In a bowl whisk together the eggs with milk.
- In a shallow dish mix together the dry breadcrumbs with Parmesan cheese, garlic powder, salt, black pepper, cayenne, parsley and Italian seasoning.
- Let the chops sit at room temperature for about 45 minutes.
- Heat oil and butter in a skillet over medium-high heat.
- Dip the chops into the egg/milk mixture (allowing any excess to drip off of the chops).
- Coat in the breadcrumb mixture completely.
- Brown the chops in the skillet on both sides (about 4-5 minutes per side) sprinkling both sides with seasoned salt when browning (you may omit this step if desired and just bake in the oven).
- Place in prepared baking dish.
- Bake the chops for about 25 minutes or until cooked (the cooking time will vary depending on how thick your chops are).