Parmesan-Crusted Pork Chops
Serves 4
Recipe By: Giada De Laurentiis
2 large eggs
1 cups dried Italian-style bread crumbs
3/4 cup freshly grated Parmesan
4 center-cut pork loin chops (each about 10 to 12 ounces ) (1/2 to
3/4-inch thick)
Salt and freshly ground black pepper
6 tablespoons olive oil
Lemon wedges -- for serving
Whisk the eggs in a pie plate to blend. Place the bread crumbs in another
pie plate. Place the cheese in a third pie plate. Sprinkle the pork chops
generously with salt and pepper. Coat the chops completely with the
cheese, patting to adhere. Dip the chops into the eggs, then coat
completely with the bread crumbs, patting to adhere. Heat 3 tablespoons
of oil in a very large skillet over medium heat. Add pork chops, in
batches if necessary, and cook until golden brown and the center reaches
150 degrees, about 6 minutes per side. Transfer the chops to plates and
serve with lemon wedges.
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