i did make one alteration to the recipe and that was to use Panko rather then standard bread crumbs. i usually opt to use homemade bread crumbs i keep in my pantry, but have heard so much about the smooth, crispy surface one can acheive with panko. so i tried it out, and what i heard was right. the panko almost melts together to form a solid crispy crust on the meat.
the Trick my Polish-Father-In-Law passed along was to take a wedge of lemon and squeeze it over the porkchop like you would a peice of fish....this sounds odd, but the contrast of the savory meat and crispy crust with the bright citrus is mouth watering. seriously, try it!
5 3/4 inch thick center rib end pork chops
salt and pepper
1 cup flour
1 cup panko
1/2 cup parmesan cheese
salt and pepper and garlic powder
For Serving: Wedge of Lemon
Pat Pork Chops Dry, lightly salt and pepper.
set up three plates on your counter, break the eggs onto on and whip. pour the flour on the second and on the third plate mix the panko, cheese and spices.
take a pork chopp and dip it on all sides into the flour, lift and shake excess free. dip the pork chop in the egg, lift and let drip. last coat the pork chop generously in the panko bread crumb mixture. set the chop aside and repeat with the remaining meat.
bring one cup of oil to a 'crackling' heat in a deep skillet. lower heat to meduim and place pork chops in a single layer in the pan. you will need to work in batches. cook SLOOOOWLY. once the chop is crisp and brown on all sides remove from the pan and place on a plate with a paper towel. serve with a wedge of lemon for squeezing over the chop, veggies and a bit of rice.