I had some pork chops thawing out in the fridge and went on a mad-search for a new pork chop recipe. This recipe was very good ... not overly healthy, but good. The pork chops were very moist and the crust was delicious.
(Food Network - Giada)
1 cup panko (Japanese bread crumbs)
1/2 cup finely grated Parmesan
2 large eggs
4 boneless pork loin chops, pounded thin to 1/3 inch-thick
Salt and freshly ground black pepper
1/4 cup olive oil
Preheat the oven to 200 degrees F.
Coarsely crush the panko into a large shallow bowl. Stir the cheese into the panko. Lightly beat the eggs in another large shallow bowl. Sprinkle the pork generously with salt and pepper. Dip the pork, 1 piece at a time, in the egg, allowing the excess to drip off, then dredge the pork in the crumb mixture, patting to coat completely. Place the pork on a small baking sheet.
Heat 1/4 cup of oil in a heavy large skillet over medium-high heat. Add half of the pork to the hot oil and cook until golden brown and just cooked through, about 3 minutes per side. Transfer to paper towels to drain, then transfer them to a clean baking sheet and keep them warm in the oven.