Parmesan and Panko Crusted Pork Chops

idea from: Giada

4 (1/2-inch thick) boneless pork loin chops

salt and pepper

2 large eggs

3/4 c. freshly grated Parmesan cheese

1 c. Panko bread crumbs

1 tsp. dried parsley

1 tsp. Johnny's Garlic seasoning

1 Tbl. vegetable oil

Whisk the eggs in a shallow dish. Place the bread crumbs, dried parsley and Johnny's Garlic seasoning in another dish and the grated cheese in a third dish. Season the chops with a little salt and generously with pepper. Remember the cheese is salty, so don't add too much salt. Coat the chops completely with the cheese, patting to adhere. Then, dip them in the beaten eggs and last in the bread crumbs, patting to adhere.

Heat oil in a large cast-iron skillet over medium heat. Add the chops, in batches, if necessary. Cook until golden brown and internal temperature reaches 160 degrees on an instant-read thermometer, about 5 minutes per side. Transfer chops to a plate and serve.

Jenn's Notes: You can use Italian seasoned bread crumbs instead of the Panko, parsley and Johnny's Garlic seasoning. I prefer the crunch the Panko gives.