These pork chops are coated in a flavorful herb crust and baked to perfection, offering a delightful combination of crispy texture and juicy meat.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking and the right temperature for baking.
Season the pork chops with garlic powder, seasoning salt, and black pepper on both sides.
Let the seasoned pork chops sit for a few minutes to absorb the flavors.
In a shallow bowl, whisk together the eggs and milk.
Whisking thoroughly ensures a smooth mixture for coating.
Dredge each pork chop in flour, dip it into the egg mixture, and then coat it with a mixture of breadcrumbs, parsley, and oregano.
Press the breadcrumbs onto the pork chops to ensure they adhere well.
Heat olive oil in a skillet over medium-high heat and sear the pork chops for 3 minutes on each side until golden brown.
Searing locks in the juices and adds a nice crust.
Transfer the seared pork chops to a baking dish, cover with foil, and bake for 30 minutes.
Covering with foil prevents the pork chops from drying out.
In a bowl, mix together the white wine and remaining milk. Pour this mixture over the pork chops, re-cover with foil, and bake for an additional 20 minutes.
The wine and milk mixture adds moisture and enhances the flavor.
Remove the pork chops from the oven and let them rest for 5 minutes before serving.
Resting allows the juices to redistribute, keeping the meat tender.
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