Parmesan-Crusted Pork Chops

So you guys know I have been doing my best to cook at home versus pick-up dinner for my family. It’s healthier, better for my family, and they tell me it’s cheaper (though sometimes I wonder). Either way, I’m pretty much just good at making a few things – which can get old after awhile.. I have been a bit leery in the past trying new recipe; I can’t tell you how many meals didn’t ‘turn out’ and I ended up ordering pizza anyway.
But this weekend I got a good deal on boneless pork chops, so I figured I’d try something not too difficult and pray that it at least was well, edible.
I found this parmesan-crusted pork chop recipe on the Food Network website and it seemed simple enough so I decided to give it a try; drum roll please….

It was a win!!

Everyone, even my picky 7 year old, loved it, and I will be adding it to my ‘rotation’ since it went over so well. The only part I didn’t care for is I had to actually stay in the kitchen the entire time since you’re preparing it on the stove and not just throwing them in the oven.

INGREDIENTS:
4 large eggs
2 cups Italian style bread crumbs (or if you are like me and only have regular bread crumbs in your pantry, just add Italian seasoning to your plain bread crumbs)
1 1/2 freshly grated Parmesan cheese (you can use the other stuff, but I suggest fresh!)
8 – 10 center cut boneless pork chops
salt and pepper
olive oil

Set aside 3 large bowls to make breading.
Whisk eggs in 1 bowl, put cheese in the second, and bread crumbs in the last.

Salt and pepper chops generously, then cover completely with parm cheese.
Secondly dip them in eggs then finally coat completely with bread crumbs.

Heat about 3 tablespoons of oil in a large skillet over medium heat; add pork chops (I do about 4 or 5 at a time) and cook until gold brown and the center reaches about 150 degrees (which is about 5 to 6 minutes.

Serve with your favorite side and veggie. (My kids like rice and my husband prefers mashed potatoes!)