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1
Place boneless pork chops in a large zip lock bag or between 2 pieces of plastic wrap and pound to tenderize.
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2
Remove from plastic and salt & pepper both sides of the meat.
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3
set aside.
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4
Finely chop fresh parsley you should have about 2 Tbsp.
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5
Next you want to prepare your dredging/breading assembly line.
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6
Use 3 shallow dishes (I like to use pie plates).
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7
The first should be your flour.
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8
Plate 2 should have your 2 eggs, beaten.
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9
Plate 3 should have your panko bread crumbs, Parmesan, & parsley use a fork to mix them together to evenly distribute the parsley.
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10
Preheat a large skillet over medium-high heat with enough extra virgin olive oil to coat the bottom.
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11
Start your dredging process.
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12
First coat the pork chop in flour on both sides.
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13
Then dip in the egg.
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14
Then finally in the panko mixture.
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15
Make sure you fully coat both sides.
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16
Set on a platter and continue dredging 3 more chops.
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17
(I like to do 4 at a time and get them in the pan.
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18
Then you can dredge the other 4 while the first batch is cooking.)
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19
Place the first 4 pork chops in the pan (you should get a good sizzle.)
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20
They will only need to cook about 3-4 minutes per side.
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21
You want to turn them over when they are nice and golden brown.
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22
Remove the first batch and place on a plate with a paper towel to catch any excess oil.
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23
You can add more oil to the pan for the second batch as needed.
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24
Repeat steps for the last 4 chops.
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25
Take the lemon and slice into wedges.
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26
Squeeze lemon over pork chops and dig in!
