4 pork chops
4 cloves garlic, peeled and chopped
2 tablespoons olive oil
2 tablespoons dried parsley
1/2 cup grated Parmesan cheese
1 1/2 cups Italian seasoned bread crumbs
3 tablespoons milk
3 eggs, lightly beaten
In a small bowl, beat together the eggs and milk. In a separate small bowl, mix the bread crumbs, Parmesan cheese, and parsley. Heat the olive oil in a large, oven-proof skillet over medium heat. Stir in the garlic, and cook until lightly browned. Remove garlic, reserving for other uses.
Dip each pork chop into the egg mixture, then into the bread crumb mixture, coating evenly. Place coated pork chops in the skillet, and brown about 5 minutes on each side. Place the skillet and pork chops in the preheated oven, and cook 25 minutes, or to an internal temperature of 160 degrees F (70 degrees C).
Serve with Hungry Jack Mashed Potatoes and Del Monte Vegetables.
Prices Valid October 23, 2011 to October 29, 2011
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