2 large eggs
1 cup dried Italian-style bread crumbs
3/4 cups freshly grated Parmesan
4 (1/2 to 3/4-inch thick) center-cut pork loin chops (10 - 12 oz. each)
Salt and freshly ground black pepper
6 tablespoons olive oil
You need 3 shallow dishes. Pie plates are suggested. Whisk the eggs in a pie plate to blend. Place the bread crumbs in another pie plate. Place the cheese in a third pie plate.
Coat the chops completely with the cheese, patting to adhere.
Dip the chops into the eggs, then coat completely with the bread crumbs, patting to adhere.
Heat 3 tablespoons of oil in a very large skillet over medium heat. Add pork chops, in batches if necessary, and cook until golden brown and the center reaches 150 degrees, about 6 minutes per side.
Transfer the chops to plates and serve with lemon wedges, if desired.