Double Dipped Pork Chops
A thick, crusty coating that makes the pork extra moist.
- 4 Pork Chops 1/2" thick (with or without the bone)
- 1 cup all-purpose flour
- 3 large eggs
- 1/4 cup Parmesan cheese
- 1 cup Italian breadcrumbs
- 1 tsp garlic powder
- 1/2 tsp ground black pepper
- Olive oil
Preparation time 20mins
Cooking time 60mins
Preheat oven to 350 degrees.
Rinse pork chops, pat dry and tenderize with meat tenderizing mallet.
Beat the eggs in a shallow dish and add the Parmesan cheese, black pepper and garlic powder. Place the flour in a second shallow dish and the bread crumbs in a third shallow dish.
Coat the pork chops with flour, dip them in the egg, and dredge them in the bread crumbs. They can be dipped once or twice. Set them aside in a dish.
Coat a pan on the stove with olive oil and fry on medium low until golden brown on both sides.
Place the pork chops in a 9 x 13 pyrex dish in a single layer and bake them in the oven for 20 minutes depending on the thickness of the pork chops.