2tablespooncombination of chopped fresh herbs (optional)like basil, oregano or Italian parsley
½teaspoonkosher salt
⅛teaspoongarlic powder
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Instructions
Pre-heat your oven to 400 degrees.
Grab 3 wide shallow bowls.
In one bowl add the flour and salt.
½ cup all purpose flour, ½ teaspoon kosher salt
In the second bowl add the egg and beat it.
1 egg
In the third bowl add the Panko breadcrumbs, garlic powder, parmesan and herbs (if using) and mix well so it is all well incorporated.
½ cup Panko breadcrumbs, ½ cup Parmesan, 2 tablespoon combination of chopped fresh herbs (optional), ⅛ teaspoon garlic powder
With paper towel, pat the pork chops dry on both sides.
4 boneless pork chops
Grab a pork chop and dip it in the flour and flip it over and dip the second side as well.
Next, dip the floured pork chop into the egg mixture making sure to coat both sides of the pork chop.
Now add the pork chop to the bread crumb mixture and coat both sides then place the pork chop on to a plate and finish dipping the other pork chops the same way.
Pre-heat a large flat bottom skillet over medium heat and add olive oil.
3 tablespoon olive oil
Sear the pork chops in the skillet for 1 minute then flip them over and cook for another minute.
Remove the pork from the pan and place on to a sheet pan.
Place in the oven for 13-14 minutes or until the internal temperature reaches about 145 degrees. The juices of the pork should run clear if you slice a little section in the center.
Remove from the oven and cover with aluminum foil.
Let rest for 5 minutes to let the juices redistribute back into the pork chops.