Garlic Parmesan Crusted Pork Chops

These savory pork chops come out juicy, tender,
and are complimented wonderfully
by the parmesan, sage and garlic.
This great dish can stand alone without
needing a sauce or gravy to flavor it
and makes an easy dinner in less than an hour.

Ingredients:
4 1/2-inch thick pork chops,bone-in or boneless
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried rubbed sage
1/2 teaspoon dried thyme
3/4 cups Parmesan cheese, freshly grated
2 large eggs
1 tablespoon vegetable oil
1 cup dried seasoned bread crumbs
Olive oil (for shallow frying)
4 large cloves garlic, peeled and chopped
Lemon wedges, for serving
Parsley sprigs, to garnish

Directions:
Spread Parmesan cheese in a shallow dish.
Beat eggs with 1 tablespoon vegetable oil
in another shallow dish.
Spread bread crumbs in a third shallow dish.
Pat the pork chops dry with paper towels.
Combine salt, pepper, sage, and thyme,
and sprinkle generously over both sides of chops,
pressing seasonings into meat with your fingers.
Bread pork chops one at a time.
Dredge seasoned chops in Parmesan cheese,
coating both sides completely, patting to adhere.
Then, carefully dip both sides of chops in egg mixture,
letting excess drip back into dish to ensure thin coating.
Finally, dip both sides of chops in bread crumbs,
pressing crumbs with fingers to form an even coating.
Place breaded chops on wire rack set over baking sheet,
allow coating to dry for about 5 minutes.
Heat a large skillet over medium-low heat with
enough olive oil to come halfway up
the sides of the chops, about 1/4 cup.
To flavor oil; stir in garlic, and cook until lightly browned.
Remove garlic from skillet and discard or reserve for other uses.
Increase heat to medium.
When oil shimmers, add chops
and fry 4 to 5 minutes on each side,
until golden brown and crispy,
or to an internal temperature is 160 degrees F.
Drain on rack set over baking sheet,
then transfer to a warm serving platter.
Serve with lemon wedges and garnish with parsley sprigs.