Parmesan Crusted Pork Chop

Ingredients

• Egg

  Whole, fresh eggs

  2 large or 100g

• Bread crumbs

  Dry, grated, plain

  1 cup or 108g

• Parmesan cheese

  Grated

  ¾ cup or 75g

• Pork loin, center loin (chops)

  Fresh, bone-in, separable lean and fat, raw

  4 chop without refuse (Yield from 1 raw ch or 796g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Olive oil

  Salad or cooking

  6 tbsp or 81g

Directions

1. Set up three shallow dishes: whisk the eggs in one, place the bread crumbs in the second, and the grated Parmesan in the third. Season the pork chops generously on both sides with salt and pepper.
2. Press each chop into the Parmesan to coat, then dip in the egg, letting excess drip off. Press into the bread crumbs until fully covered; set on a plate.
3. Heat 3 tablespoons of olive oil in a large skillet over medium heat. Add the chops (cook in batches to avoid crowding), and fry until golden and the center reaches 145° F, about 5–6 minutes per side. Add some of the remaining oil between batches as needed.
4. Transfer to a plate and let rest 3 minutes before serving. Serve immediately (lemon wedges optional).