Classic Fried Pork Chops

Classic Fried Pork Chops 8-9 Thin Cut Pork chops; Boneless 3 Eggs 1/2 cups Milk Bread crumbs; Italian style All purpose flour grated parmesan cheese Preparation: Crack open eggs and put them in a medium size bowl (discard shell’s) with a 1/2 cup milk and beat till well blended, add a little salt and pepper. Now take 2 plates (or 2 shallow bowls) and pour a bit of flour on one and then pour some Italian Bread crumbs on to a separate plate along with a little bit of the parmesan cheese and lightly mix with a fork (I use paper plates and bowls for easy clean up, you can also use a large ziplock bag for breading the chops but I prefer a plate). First coat the chop lightly with flour, this will help the egg wash to stick better, then dip entire pork chop into Egg wash and place on plate of breadcrumbs, give it a little shake and flip the chop to coat the other side. Cooking: Place a medium to large (10 or 12 inch) skillet on your range, pour enough vegetable oil (or preferred oil except olive oil) so that its about a ¼ inch deep. Set burner to medium and let oil come up to about 325 f (its important to maintain your temp when pan frying, never let oil get to its "smoke point"). Once oil is ready place chops into the oil and let first side fry for a couple minutes before disturbing. After 3 minutes lift one chop to see if it’s a golden brown, if so flip them and fry other side until golden brown. When done place on a plate with a layer of paper towels underneath or a cooling rack with paper towels underneath the rack to catch the excess oil.