Crispy Pork Chops

This easy weeknight meal lightly accentuates the delicious natural flavors of our heritage pastured pork chops. Serve this delicious meal with potatoes and a green salad for a lovely, balanced meal.

Ingredients
6 pork chops

2 eggs, beaten

1 ½ -2 cups of panko breadcrumbs

¼ cup of finely grated parmesan or asiago cheese

1 teaspoon of dried parsley

1 teaspoon of garlic salt

2-3 tablespoons of olive oil


Directions

1. Set up two shallow bowls or pasta plates. Add the beaten eggs to one.
2. In the other add the breadcrumbs, cheese, parsley, and garlic salt and mix until combined.
3. Dredge the pork chops one at a time on both sides in the egg mixture, allowing excess egg to fall off.
4. Then dredge the pork chops in the breadcrumb mixture on all sides, shaking lightly to remove excess crumbs.
5. Heat about half of the olive oil in a stainless steel or cast-iron skillet at medium-high heat until the oil shimmers.
6. Cook the pork chops 2-3 at a time, depending on the size of the pork chops and your pan without crowding the meat.
7. Cook the pork chops until the breadcrumb crust is lightly browned and the chops are cooked through, flipping halfway through.