A delightful twist on classic breaded pork chops, featuring a flavorful herb crust and a juicy interior.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking and a crispy crust.
In a mixing bowl, whisk together the eggs and milk until combined.
Whisk thoroughly to ensure the mixture coats the pork chops evenly.
In another bowl, combine the bread crumbs, Parmesan cheese, parsley, and oregano.
Mix well to evenly distribute the herbs and cheese.
Heat olive oil in an oven-proof skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
Be careful not to burn the garlic as it can turn bitter.
Dip each pork chop into the egg mixture, then coat with the bread crumb mixture, pressing gently to adhere.
Ensure an even coating for a consistent crust.
Place the coated pork chops in the skillet and brown on each side for about 3 minutes.
Browning adds flavor and helps seal in the juices.
Transfer the skillet to the preheated oven and bake for 20 minutes, or until the pork chops are cooked through.
Use a meat thermometer to check for an internal temperature of 145°F (63°C).
Serve the pork chops warm, garnished with fresh parsley if desired.
Pair with a side of roasted vegetables or a fresh salad for a complete meal.
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