Ingredients:
8 boneless pork chops (about 1/2 inch thick)
2 eggs, beaten
3 tablespoons milk
1 tablespoon garlic salt (plus more for seasoning)
Pepper to taste
1 cup panko breadcrumbs
2 cups grated parmesan cheese
1 teaspoon lemon pepper
1 teaspoon onion powder
1/2 teaspoon Italian seasoning
2 tablespoons melted butter
Cooking spray
Instructions:
Preheat the oven to 350°F (175°C). Line a baking sheet with foil and lightly grease it. If using a rack, place it on the sheet and spray that as well.
Prepare the egg wash: In a shallow bowl, whisk together the eggs, milk, garlic salt, and pepper.
Make the breadcrumb coating: In another shallow dish, mix the panko breadcrumbs, parmesan cheese, lemon pepper, onion powder, Italian seasoning, and a bit more garlic salt if desired.
Season the pork chops lightly with garlic salt.
Coat the pork chops: Dip each pork chop into the egg mixture, then dredge it in the breadcrumb-parmesan mix, pressing lightly so the coating sticks well on all sides. Place each coated chop on the prepared rack or directly on the foil-lined tray.
Add butter: Drizzle melted butter over the top of each pork chop. For extra flavor, you can also brush a little butter onto the foil underneath.
Bake: Cook in the preheated oven for 30 minutes. Then flip the chops and bake for another 5–10 minutes until golden brown and fully cooked. The pork should be tender and reach an internal temperature of 145°F (63°C).
Cool slightly and serve warm.
Final Tip
For even more flavor, try adding a touch of smoked paprika or crushed red pepper flakes to the breadcrumb mixture. Serve with your favorite sides, and enjoy a dish that feels both comforting and special.
