2 boneless pork chops, 1- 1 1/4″ thick
1 tablespoon olive oil
1 tablespoon butter
1 tsp garlic powder
1 tsp seasoning salt
2 tablespoons all-purpose flour
1/4 teaspoon salt
1 pinch ground black pepper
1 egg, beaten
3/4 cup Italian bread crumbs
1/2 cup grated Parmesan cheese
1. Preheat oven to 350 degrees F (175 degrees C).
2. Rinse pork chops, pat dry, and season with garlic powder and seasoning salt to taste.
3. Place the beaten egg in a medium bowl.
4. Dredge the pork chops lightly in flour, dip in the egg, and coat liberally on both sides and edges with bread crumbs.
5. Heat the oil in a medium skillet over medium-high heat. Fry the pork chops 5 minutes per side, or until the breading appears well browned.
6. Transfer the chops in a single layer to an uncovered casserole.
7. Bake in the preheated oven to 140-145 degrees (approximately 1 hour).
8. Remove from oven and sprinkle the chops with parmesan cheese.
10. Return to oven, and bake to 150 degrees (about 30 minutes)
11. Remove from oven and allow to rest ten minutes before serving.
Larry marinates the thick-cut pork chops in liquid overnight to increase the juices in the chops. 1 part white wine and 3 parts water produces a mild flavor that pairs well with the Italian flavors of the bread crumbs and saltiness of the parmesan cheese.