Emeril's Breaded & Baked Pork Chops

These pork chops are very moist with a nice little "kick" from the crushed pepper.

• Ready In: 35 mins
• Serves: 6

Ingredients

• 1 1⁄2 cups milk
• 1 1⁄2 tablespoons  minced garlic
• 1 1⁄2 tablespoons dry white wine
• 1  tablespoon crushed red pepper flakes
• 1  tablespoon paprika
• 1 1⁄2 teaspoons salt
• 6  thin center-cut pork chops (about 2 1/4 pounds)
• 1  cup  fine dry breadcrumb
• 1⁄2 teaspoon black pepper
• 2  teaspoons  italian seasoning (or Emeril's Italian Essence)
• 1⁄4 cup  grated  pecorino cheese
• 3  tablespoons olive oil

Directions

1. In a medium bowl, combine the milk, garlic, white wine, red pepper, paprika, and 1 teaspoon salt and stir well.
2. Add the pork chops and soak at room temperature while assembling the remaining ingredients, at least 30 minutes.
3. Preheat the oven to 400 degrees F and line a large rimmed baking sheet with aluminum foil.
4. Place a lightly greased wire rack on top of the baking sheet and set aside.
5. In a large sealable plastic bag, add the bread crumbs, remaining 1/2 teaspoon salt, the black pepper, Essence or Italian seasoning, and cheese and shake to combine. Drain the pork chops from the milk mixture, one at a time, and add to the bread crumb mixture.
6. Shake to coat thoroughly. (You may need to press the mixture into the chops with your hands.)
7. Arrange the pork chops on the baking rack and drizzle with the olive oil.
8. Bake for 20-25 minutes, or until cooked through and the breading is crisp and golden.
9. **Cook time does not include marinating the chops for 30 minutes in the milk mixture.