I have posted before about my family's love for pork chops. We slow-cook them, we season them with chocolate then bake them, we even grill them (I'll post that recipe for you when grill-season returns). The recipe below is one of our favorite ways to prepare pork chops. If you don't have Italian seasoned bread crumbs, you can substitute regular breadcrumbs (or even flour) seasoned with lots of salt and pepper.
I have adapted this recipe from one found on allrecipes.com. My version is for 2 pork chops, you can easily double or triple the recipe if you are serving more people. Just transfer the pork chops onto a hot baking pan when you are finished browning them on the stove if you don't have a big enough skillet in which to bake them all.
Italian Breaded Pork Chops
1 Tbsp milk
1/2 cup Italian seasoned bread crumbs
1/4 cup grated Parmesan cheese
2 tsp dried parsley
1 1/2 Tbsp olive oil
2 cloves garlic, peeled and chopped
2 bone-in pork chops
Preheat oven to 350F.
Beat the egg and milk together in a small bowl.
In a separate bowl, mix the bread crumbs, Parmesan and parsley together.
Dip each pork chop in egg mixture.
Then dredge in the bread crumb mixture and set aside.
Heat the olive oil in an oven-proof skillet over medium-high heat, add the garlic and saute until lightly browned.
Push the garlic to the side (or remove from pan if desired, I love garlic and like to leave it in). Place pork chops in skillet.
Brown chops for 2-3 minutes on each side or until desired color.
Place skillet and pork chops immediately in oven and cook for about 15 minutes, or until cooked through. If you don't have an oven-proof skillet and have to transfer them to a different dish to bake, they will take longer to cook.
Serve with your favorite type of potatoes!
This recipe is featured in Menu Plan: December 20-26.