INGREDIENTS
- 1 pound pork chops
Breading - 1/2 cup grated parmesan cheese
- 1.5 teaspoon salt
- 1 tablespoon garlic powder
- 1 teaspoon dried parsley
- 1/2 teaspoon paprika
Egg Wash - 2 large eggs
- 2 tablespoon whole buttermilk
INSTRUCTIONS
- In a bowl mix all the ingredients for the breading. Then in a small bowl combine the eggs and buttermilk for the egg wash
- Pat the pork chops dry
- In a frying pan heat oil up to medium heat.
- Dip pork chops in egg wash then coat with parmesan crust breading. Place in hot oil.
- At this point make sure the oil isn’t too hot. There should be a light sizzle. If more you’ll need to lower heat because the cheese will end up burning before the pork chop can cook. See notes below.
- Look for browning around the edges of the pork chop before flipping
- To check for doneness check with meat themometer for 145°F. Or cut it to check for doneness. See notes below
- Remove and serve. I placed them on a rack instead of a paper towel to avoid ripping the crust off.