1 cup bread crumbs (Italian Style)
handful of fresh Parmesan (I used the shredded from the grocers case not the dried kind in the green can)
4 pork chops
Salt and black pepper
Whisk the eggs in a large cereal bowl to blend. Put the bread crumbs on another plate or wide bowl. Put the cheese in a separate plate or bowl.
Your goal? A port chops that's about 1/2 to no more than 3/4 inch thick. If it's thicker than that you'll have to butterfly them and beat into submission with a meat mallet between wax paper to thin them out. If you try and fry up a too thick one, the coating will be as tender as kevlar before the meat is done.
Sprinkle the pork chops well with salt and pepper. Coat the chops completely with the cheese, pat them a little to get it to stick. Carefully dip the chops into the eggs, then coat completely with the bread crumbs.
Heat 3 tablespoons of olive oil in a large skillet over medium heat — MEDIUM! does not mean 3/4 toward high, Add pork chops and cook until golden brown and the center reaches 150 degrees, about 6 minutes per side.