Recipe: Parmesan Crusted Pork Chops

Can you tell I have been trying out lots of recipes? I swear I will post some crafts or other things here sometime soon...as soon as I get out of the kitchen! (Which may be never with all the dishes I keep dirty-ing when I test these recipes!) Tomorrow I am off work and will be doing my freezer meals and possibly some pre-Spring cleaning!

I made this recipe last night for dinner and it was so easy and so good...the perfect combination! I have never made really good pork chops. My mom did not make them much, if at all, when I was little. My room mate, Jubilee, in college made them one time and I remember thinking they were really good, but I have never been able to make a really good chop...until last night!

The recipe is from Giada De Laurentis on Food Network. I love the crusty Parmesan crust. I actually used Panko bread crumbs when I made it and just mixed in some Italian Seasonings because I had those on hand.

I threw on some instant potatoes and added some Mrs. Dash and a little Parmesan and had a lovely meal with an awesome fruit smoothie.

Then...are you ready? I worked out! Wahoo! I am so glad that my husband found my shoes! You know where they were??? In his backpack!?!?! They must have been put in there at some time on our trip and he had not looked in it...he also found his pants that he had wondered where they were. It pays to unpack right away darlin'! :)

Ingredients:
2 large eggs
1 cup dried Italian-style bread crumbs
3/4 cups freshly grated Parmesan
4 (1/2 to 3/4-inch thick) center-cut pork loin chops (each about 10 to 12 ounces)
Salt and freshly ground black pepper
6 tablespoons olive oil
Lemon wedges, for serving

Directions
Whisk the eggs in a pie plate to blend. Place the bread crumbs in another pie plate. Place the cheese in a third pie plate. Sprinkle the pork chops generously with salt and pepper. Coat the chops completely with the cheese, patting to adhere. Dip the chops into the eggs, then coat completely with the bread crumbs, patting to adhere.
Heat 3 tablespoons of oil in a very large skillet over medium heat. Add pork chops, in batches if necessary, and cook until golden brown and the center reaches 150 degrees, about 6 minutes per side. Transfer the chops to plates and serve with lemon wedges.