Garlic Parmesan Boneless Pork Chops

Decent, but not fabulous--they get done too quickly on outside, as happens with many pork chop recipes.  If I were going to make this again, I would only make 1/4 of the breadcrumb mixture--it was WAYYY more than needed for 6 pork chops!!  I listed original amounts, as that is what I used.  7/10 for this one.

Link to original recipe: https://iwashyoudry.com/garlic-parmesan-pork-chop-recipe/

Ingredients:

6 boneless pork loin chops, around 1/2" thick
salt and pepper (for seasoning)
1 c. Italian breacrumbs
1/2 c. grated Parmesan
1 tsp garlic powder
2 large eggs, beaten in a small dish (for dipping/coating)
1 T. salted butter
2 T. olive oil

Instructions:

1. Heat oven to 400°F.

2. Season pork chops with salt and pepper.

3. In a shallow dish, combine the breadcrumbs, Parmesan, and garlic powder.

4. Dip pork chops in the beaten eggs, then coat in the breadcrumb mixture.

5. Heat a cast iron skillet over just under medium heat.  Add the butter and oil, swirl to melt and combine.

6. Add chops to skillet, cook just long enough to brown a bit on both sides (only a couple of minutes per side).

7. Transfer skillet to oven.  Bake for 5-10 minutes, depending on exact thickness of chops (check after 5 min), until internal temp is 145°F.

8. Let rest 3 minutes prior to serving.  Enjoy!