4 (1/2-inch thick) boneless pork chops
salt and pepper
3/4 c. Parmesan cheese (freshly grated or the green canned kind)
1 c. Panko bread crumbs
1 tsp. dried parsley flakes
1 tsp. Johnny's Garlic Seasoning (or garlic powder)
2 eggs, beaten
2 Tbl. oil (vegetable, olive or avocado oil)
Heat oil in a large skillet over medium-high heat (I use a cast-iron skillet). Season the pork chops with a little salt and pepper, remember the cheese is salty, so don't add too much salt. Add Parmesan cheese to a shallow dish; set aside. Combine the Panko, parsley and garlic seasoning in a second shallow dish; set aside. Add the beaten eggs to a third shallow dish; set aside. Coat both sides of pork chops in the Parmesan cheese, patting to adhere. Then, dip them in the beaten eggs and last in the Panko mixture, patting to adhere.
Add chops to hot skillet and cook until golden brown on each side and internal temperature registers 160 degrees on an instant-read thermometer, about 5-6 minutes per side. Serve with tomato gravy.
Tomato Gravy
slightly adapted from: Paula Deen
1 Tbl. unsalted butter
1/4 c. finely chopped onion
2 Tbl. all-purpose flour
1 - 1 1/2 c. milk
1/2 can mild Rotel, drained
1/4 tsp. cumin, or to taste
salt and pepper, to taste
cilantro, for garnish, if desired
Melt butter in a medium skillet over medium heat, add the onion and saute for a few minutes. Whisk in the flour and cook for two minutes, stirring frequently. Slowly whisk in one cup of milk and heat until thickened. Then, whisk in the Rotel, cumin, salt and pepper. If it's too thick, add more milk. Taste and adjust seasonings, if needed. Serve over pork chops and garnish with cilantro, if desired.