Swider Family Recipes

Preheat oven to 425°F and line a rimmed baking sheet with parchment paper. In a shallow bowl combine Italian bread crumbs, Panko, Parmesan cheese, garlic powder, salt, pepper, and herb de Provence. In another shallow bowl, whisked egg. Dab the pork chops dry with a paper towel, then dip into the egg, making sure to coat all sides. Dip the pork chop (1-1.25" thick) into the bread crumb mixture, make sure to fully coat, lightly pressing it in. Heat canola oil in a frying pan over medium-high heat, roughly a quarter inch thick, a little extra is okay. Gently place pork chops in the pan, dropping away from you to reduce splatter. Cook 1-2 minutes per side. Don't move them around while they cook. Add to the prepared baking sheet and bake for about 8-12 minutes or until they reach an internal temperature of 145°F. Do not overbake. Rest 5 minutes before serving.