Kittencal's Italian Breaded Baked Parmesan Pork Chops

Use the thick-cut pork chops for this not fast-fry and only dry breadcrumbs for this or they will not hold on to the chops and plan ahead the chops need to sit a room temperature for about 45 minutes before coating --- if desired for a lower fat option you may skip the skillet browning and just bake in the oven

• Ready In: 1 hr 30 mins
• Serves: 7

Ingredients

• 2  eggs, lightly beaten
• 1⁄4 cup milk
• 1 1⁄2 cups  dry breadcrumbs
• 1⁄2 cup  freshly gated parmesan cheese
• 1 1⁄2 teaspoons garlic powder
• 1⁄2-1  teaspoon salt (I use seasoned salt)
• 1⁄2 teaspoon black pepper (can use more)
• 1  pinch cayenne pepper (optional)
• 1  tablespoon dried parsley
• 1⁄2 teaspoon  dried Italian seasoning (rubbed between fingers to release the flavor)
• 2  tablespoons  oil
• 1  tablespoon butter
• 7  thick-cut  pork chops
•  seasoning salt

Directions

1. Set oven to 350 degrees F.
2. Butter a 13 x 9-inch baking dish or a medium jelly-roll baking sheet (or use a baking dish large enough to hold the chops in).
3. In a bowl whisk together the eggs with milk.
4. In a shallow dish mix together the dry breadcrumbs with Parmesan cheese, garlic powder, salt, black pepper, cayenne, parsley and Italian seasoning.
5. Let the chops sit at room temperature for about 45 minutes.
6. Heat oil and butter in a skillet over medium-high heat.
7. Dip the chops into the egg/milk mixture (allowing any excess to drip off of the chops).
8. Coat in the breadcrumb mixture completely.
9. Brown the chops in the skillet on both sides (about 4-5 minutes per side) sprinkling both sides with seasoned salt when browning (you may omit this step if desired and just bake in the oven).
10. Place in prepared baking dish.
11. Bake the chops for about 25 minutes or until cooked (the cooking time will vary depending on how thick your chops are).