A delightful twist on classic pork chops, featuring a crispy herb and cheese crust.
Prepare the breading station by placing the grated parmesan cheese in one shallow dish, beaten eggs with olive oil in another, and panko bread crumbs in a third.
Use separate hands for wet and dry ingredients to keep the breading process neat.
Pat the pork chops dry with paper towels and season both sides with salt, pepper, sage, and thyme.
Press the seasonings into the meat to enhance the flavor.
Dredge each pork chop in the parmesan cheese, then dip into the egg mixture, and finally coat with the panko bread crumbs. Press gently to ensure an even coating.
Allow the breaded chops to rest for a few minutes to set the coating.
Heat olive oil in a large skillet over medium heat. Add the garlic cloves and cook until fragrant, then remove and discard the garlic.
Infusing the oil with garlic adds a subtle flavor to the chops.
Cook the breaded pork chops in the skillet for 4-6 minutes per side, or until golden brown and cooked through.
Use a meat thermometer to ensure the internal temperature reaches 145°F (63°C).
Place the cooked pork chops on a wire rack to drain excess oil and maintain their crispy texture.
Serve immediately for the best texture and flavor.
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