Tuesday, October 8, 2013

Italian Pork Chops

I love easy to prepare meals, especially on a Monday night when you face going back to work after what was hopefully a relaxing weekend.  These chops were easy to put together and full of flavor.  And baking in a pan lined with aluminum foil made clean up even easier.

Italian Pork Chops

2-3 boneless pork chops, pounded to the same thickness
1 large egg, beaten
1 tbsp milk
1/2 cup Panko bread crumbs
1/4 cup Parmesan cheese, grated
1 tsp oregano
1 tsp salt
1/2 tsp freshly ground pepper
1 tbsp parsley
1/4 tsp garlic powder

In two shallow bowls, mix together egg and milk in the first bowl and the Panko, herbs and seasonings in the second.

Dip the pork chops (both sides) in the egg mixture and then both sides in the Panko mixture.  Place in an aluminum foil lined pan.  Bake at 350° and bake until the internal temperature of the pork chops are at least 145°.