3 eggs, lightly beaten
3 tablespoons milk
1 1/2 cups Italian seasoned bread crumbs
1/2 cup grated Parmesan cheese
2 tablespoons dried parsley (Didn't use)
2 tablespoons olive oil
4 cloves garlic, peeled and chopped
4 pork chops (We had 6 pork chops and lots of leftover breading and egg mixtures.)
1.Preheat oven to 325 degrees F (165 degrees C).
2.In a small bowl, beat together the eggs and milk. In a separate small bowl, mix the bread crumbs, Parmesan cheese, and parsley.
3.Heat the olive oil in a large, oven-proof skillet over medium heat. Stir in the garlic, and cook until lightly browned. Remove garlic, reserving for other uses.
4.Dip each pork chop into the egg mixture, then into the bread crumb mixture, coating evenly. Place coated pork chops in the skillet, and brown abut 5 minutes on each side.
5.Place the skillet and pork chops in the preheated oven, and cook 25 minutes, or to an internal temperature of 160 degrees F (70 degrees C).
I served this meal with mashed potatoes that I didn't peel and mashed with Half & Half and Parmesan.