Parmesan Crusted Pork Chops

I LOVE these pork chops and make them often because I pretty much always have these ingredients on hand and it is such a simple dish that I can make without any thought. If you make this recipe you gotta get the thick cut pork chops if you want that juicy, yummy taste.  I have tried this before using the thin cut pork chops and it is just not the same.  I cook mine with 5 minutes on each side but then I throw a cover over my pan and stick it in the oven at 375 degrees for another ten minutes.  FYI it is no longer true that pork is supposed to be all white for it to be okay to eat, you actually want a slight pink for it to be cooked perfectly:)

Ingredients

• 2 large eggs
• 1 cup dried Italian-style bread crumbs
• 3/4 cups freshly grated Parmesan
• 4 (1/2 to 3/4-inch thick) center-cut pork loin chops (each about 10 to 12 ounces)
• Salt and freshly ground black pepper
• 6 tablespoons olive oil
• Lemon wedges, for serving

Directions

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.

Recipe from Giada