I always halve the recipe that is below when cooking for just the two of us. And my chops were a wee bit thick this time as you can see in this picture:
The crust is already nice and brown but the chops are still very pink inside. Make sure you have a meat thermometer to keep checking the internal temperature - it should be at least 165 degrees F before you take them off the heat.
Parmesan-Crusted Pork Chops
from Giada DeLaurentiis
Makes 4 servings
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 (each about 10 to 12 ounces)
Salt and freshly ground black pepper
6 tablespoons olive oil
lemon wedges, for serving (optional)
Whisk the eggs in a shallow bowl to blend. Place the bread crumbs in another shallow bowl. Place the cheese in a third bowl. Sprinkle the pork chops generously with salt and pepper. 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.