• 2 large eggs
• 1 cup dried Italian-style bread crumbs
• 3/4 cup freshly grated parmesan
• 4 center-cut pork loin chops
• Salt and freshly ground black pepper
• 6 tablesppons olive oil
• Lemon wedges, for serving

Preparation:

• Active Prep: 15 minutes 
• Ready In: 27 minutes 

1. Whisk the eggs in a pie plate to blend.
2. Place the bread crumbs in another pie plate.
3. Place the cheese in a third pie plate.
4. Sprinkle the pork chops generously with salt and pepper.
5. Coat the chops completely with the cheese, patting to adhere.
6. Dip the chops into the eggs, then coat completely with the bread crumbs, patting to adhere.
7. Heat 3 tablespoons of oil in a very large skillet over medium heat.
8. Add pork chops, in batches if necessary, and cook until golden brown and the center reaches 150 degrees, about 6 minutes per side.
9. Transfer the chops to plates and serve with lemon wedges..

Recipe items on sale at the Marketplace @ Dancing Eagle this week:

• $1.79/lb Pork Quarter Lion Chops