Parmesan-Crusted Pork Chops

Lately I have been in a huge cooking funk and started looking for new recipes to try. Giada's Parmesan-Crusted Pork Chops are one recipe I made last week that I knew would be good because my mom used to regularly make them, but I had never made them before. They are very easy to make and my husband loved them, so I will definitely keep these in the rotation. I prefer thin boneless pork chops so that's what I used. I did the prep work while my kids were napping, refrigerated the breaded pork chops and then cooked them once my husband got home from work. I believe I made sautéed spinach and roasted baby potatoes and baby carrots with this - but since it was a week ago I honestly can't remember!

Parmesan-Crusted Pork Chops

Recipe courtesy Giada De Laurentis

2 large eggs

1 cup dried Italian-style breadcrumbs

¾ cup freshly grated Parmesan

4 (½  to ¾-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

Whisk the eggs in a pie plate to blend. Place the breadcrumbs 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°, about 6 minutes per side. Transfer the chops to plates and serve with lemon wedges.

Yield: 4 servings.