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In a shallow dish, mix the panko breadcrumbs, grated Parmesan, and minced garlic.
Place the flour in a separate bowl.
Pat the pork chops dry. Dredge each chop first in flour, then coat with the Parmesan breadcrumb mixture, pressing gently to adhere.
Heat oil in a large skillet over medium heat.
Fry the pork chops for about 4-5 minutes per side, or until golden brown and cooked through (internal temperature 145°F / 63°C).
Remove from skillet and drain on paper towels before serving.
Serving and storage tips:
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