Pork Chops I

Pork chops can dry out and be unwanted so easily. This method keeps them juicy and tender. You must use a pan that can be placed on the stove top as well as in the oven.
6 1/2-inch thick boneless pork chops (loin chops)
1/2 cup flour
1/2 tsp. Kosher salt
1/2 tsp. black pepper
3 Eggs
3 Tbsp. milk
1 Cup seasoned breadcrumbs
1/2 Cup grated Parmesan or Pecorino Romano
2 Tbsp. minced parsley
2 Tbsp. butter
2 Tbsp. extra virgin (or regular) olive oil
Preheat oven to 325 degrees. Rinse pork pieces & pat dry; put aside.
On 3 separate pie plates (or shallow dishes or regular plates):
Plate 1: Mix the flour, salt & pepper together with a fork.
Plate 2: Mix the eggs & 2 Tbs. milk together with a fork.
Plate 3: Mix the breadcrumbs & cheese together with a fork.
Melt 2 tbsp. butter & 2 tbsp. oil together on medium heat in a large non-stick skillet.
Using 1 piece at a time, press in the flour – shaking off excess, then the eggs mixture – shaking off the excess, then the breadcrumb mixture, press in the crumbs – shaking off the excess.
Place in pan and turn the heat to med-high cooking till brown – this takes about 5 minutes per side. Turn over & cook the other side same way.
Place in oven for about 25 minutes or until done.