Canola or olive oil
2 thick butterfly-cut pork chops
1/2 cup panko crumbs
2 tablespoons grated Parmesan cheese
1 heaping tablespoon minced Italian Parsley
1/4 cup all-purpose flour
2 eggs, lightly beaten
Preheat the oven to 375°. Season pork chops with kosher salt and freshly ground black pepper and set aside.
Mix together panko crumbs, Parmesan, parsley, and 1/2 teaspoon kosher salt. Have three shallow bowls (or cake pans) set aside. Add flour to one bowl, eggs to another, and the panko mixture to the last.
In a heavy skillet or braising pan, heat 3 tablespoons of oil over medium high to high heat. Dredge pork chops first in the flour, then the egg, and lastly in the panko mixture, making sure to coat the meat evenly. Add pork chops to the skillet and allow to cook until golden brown and crispy on each side, about 2 minutes per side.
Remove pork chops from the hot pan to a baking sheet. Cook the pork chops in the oven, uncovered, until they reach the internal temperature of 155°, approximately 20 minutes. Allow the chops to rest for at least 5 minutes before serving to allow juices to back into the meat. Please note, the chops temperature will rise about 5 degrees while resting.