I made an awesome Crockpot Brown Sugar and Balsamic Glazed Pork Tenderloin earlier this week (check my Pinterest board for the recipe), but had 1/2 of the tenderloin left over (it was HUGE). I decided to make pork chops using what I had around the house. Easy and YUMMY!
- 6½-inch thick boneless pork loin chops
- ½ teaspoon Salt
- ¾ teaspoon Black Pepper
- 1 teaspoon Italian seasoning
- 1 teaspoon Onion powder
- ½ teaspoon Garlic powder
- 1 cup grated Parmesan cheese
- 2 large Eggs
- 1 tablespoon Vegetable oil
- 1½ cup Panko bread crumbs
- Spread Parmesan cheese in a shallow dish. Beat eggs with 1 tablespoon vegetable oil in another shallow dish. Spread bread crumbs in a third shallow dish.
- Pat the pork chops dry with paper towels. Combine salt, pepper, Italian seasoning, onion powder, and garlic powder.
- Sprinkle generously over chops, (both sides), pressing and rubbing seasonings into the meat with your fingers.
- Dredge seasoned chops (one at a time) in Parmesan cheese, coating both sides completely and patting to adhere.
- Dip both sides of chops in egg mixture, letting excess drip back into dish.
- Dip both sides of chops in bread crumbs, pressing crumbs with fingers to adhere and form an even coating.
- Place in an ungreased 13x9x2 baking pan. Bake on center rack, uncovered at 375 F. for 30 minutes or until pork is no longer pink.
- Move to top rack and broil for 2-3 minutes to brown the crust.
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