Shelly's Recipe

ITALIAN OVEN BAKED PORK CHOPS

Category: Pork - Chops and Steaks

1/8 tsp cayenne pepper to the breading mixture
2 eggs, beaten (you may need another egg)
1/4 cup milk
1-1/2 cups dry breadcrumbs
1/2 cup grated Parmesan cheese
1-1/2 tsp garlic powder
1/2 tsp seasoned salt (can use white salt)
1/2 tsp dried Italian seasoning (rubbed between fingers to release the flavor)
1 tsp fresh ground black pepper
1 tbsp dried parsley
7 center-cut pork chops (about 3/4-inch thick, you may use only 6 or you may use 8 depending on the size of your pork chops, use as many that will fit into the baking dish without overcrowding)
Oil for browning (I use half oil and butter for better browning)

Remove the pork chops from refrigerator about 1-1/2 hours before making the recipe. Preheat oven to 375. Grease a 13 x 9-inch baking dish.

In a shallow bowl whisk eggs with milk.

In another shallow bowl combine the dry breadcrumbs with next 6 ingredients.

Have all the pork chops coated and placed on a plate before starting to fry. Dip pork chop into the egg/milk mixture allowing any excess to drip off, then coat in the breadcrumb mixture pressing down with hands firmly to adhere the coating to the pork chop, continue with all remaining pork chops and place them on a plate.

Heat oil in a skillet over medium-high heat. Add in a few pork chops at a time and brown on both sides (about 3 minutes per side). Place the browned pork chops into the baking dish. Bake uncovered for about 30 minutes or until cooked through (do not over cook the pork chops as they will be dry, 30 minutes is more than enough time for 3/4-inch pork chops).