A delightful twist on classic breaded pork chops, featuring a crispy Parmesan and herb crust.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking and a crispy crust.
Grease a baking dish with a bit of butter or oil.
Using a non-stick spray can make this step quicker.
In a mixing bowl, whisk together the eggs and milk.
Whisk until the mixture is smooth for even coating.
In a shallow dish, combine the breadcrumbs, Parmesan cheese, garlic powder, salt, black pepper, paprika, and parsley.
Mix thoroughly to ensure even distribution of flavors.
Dip each pork chop into the egg mixture, letting the excess drip off.
Use tongs to keep your hands clean.
Coat the pork chops in the breadcrumb mixture, pressing gently to adhere.
Pressing the breadcrumbs firmly ensures a crispy crust.
Heat the olive oil and butter in a skillet over medium heat.
Ensure the butter doesn't burn by keeping the heat moderate.
Brown the pork chops on both sides, about 3-4 minutes per side.
Don't overcrowd the skillet; cook in batches if necessary.
Transfer the browned pork chops to the prepared baking dish.
Arrange them in a single layer for even baking.
Bake in the preheated oven for 20-25 minutes, or until the internal temperature reaches 145°F (63°C).
Use a meat thermometer to check for doneness.
Serve the pork chops hot, garnished with additional parsley if desired.
Pair with a side of roasted vegetables or a fresh salad for a complete meal.
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