This is one of the recipes I found in my stack of magazines over the weekend. It’s a Paula Deen (trying to eat healthy) recipe – baked, not fried… PS – I didn’t have any flat leaf parsley…
Crispy Baked Pork Chops with Parmesan
1/4 cup flour
1 tsp garlic powder
1/2 tsp celery seed
1/4 tsp cayenne
1 large egg
1 large egg white
1 Tbs Dijon mustard
1 1/2 cups panko bread crumbs
1/2 cup flat-leaf parsley, chopped
1/4 cup grated Parmesan
2 tsp olive oil
4 (each 1-inch-thick) bone-in pork chops
Heat oven to 425 degrees F. Line a rimmed baking sheet with foil and place a rack on top.
On a plate, combine the flour, garlic powder, celery seed, cayenne, and 1/4 teaspoon each salt and pepper. In a shallow bowl, whisk together the egg, egg white, and mustard. On a second plate, combine the panko, parsley, Parmesan, and oil.
Coat the pork chops in the flour, then in the egg mixture (letting any excess drip off) and finally in the panko mixture, pressing gently to help it adhere. Place on the rack.
Roast the pork chops until cooked through, 20 to 25 minutes. Let rest for 5 minutes before serving.