Parmesan Pork Chops

I bought some pork chops a few weeks ago and put them in the deep freeze because I didn't really know what to do with them.  I didn't want to simply put them in a baking dish, pour a soup over them, and bake them (its good that way...but I wanted something more creative).  While browsing the web today for recipes I stumbled across this one by Giada de Laurentis on the foodnetwork.com website.  It was So Good!  Definitely a recipe I wanted to post for you guys!

Ingredients:
4 Pork chops, boneless, fat removed/cut off
3/4 Cup Parmesan cheese (grated if you have it)
2 Eggs
3/4 Cup bread crumbs
3 Tbsp vegetable oil
salt
pepper

Directions:
*Put your vegetable oil into a large skillet and turn it on to medium-low.

*Salt and pepper both sides of each pork chop.

*Put the 2 eggs onto a plate and mix them up.  On a second plate, put your Parmesan cheese.  On a third plate put your breadcrumbs.

*Take your first pork chop and dip both sides and edges into the Parmesan cheese.  Pat the cheese onto the meat to secure it on.

*Now put the cheesed up pork chop into the egg, flipping to coat both sides.   Now put it into the breadcrumbs.  I picked some breadcrumbs up and pressed it onto both sides to make sure they were fully coated.

*Put this coated pork chop onto a plate.

*Do the dipping steps with the other 3 pork chops, putting them all onto the plate once you have finished each one.

*Take a pair of tongs and be SUPER careful for flying oil (it hurts).  Put all the pork chops into the skillet.  Leave them cook about 6-8 minutes.  They will get dark, if not black, and that's okay.  Mine were and they tasted fine (not burned), and Giada's on the website were too!

*Once they have cooked on the first side the 6-8 minutes, flip them over and cook the other side for the same amount of time.  You can peek to make sure they aren't overly black, but they will be dark!  You want them that way!

*You want the inside temperature to be 160*.  Mine were getting a little too dark so I pulled them out and put them back onto a plate and cooked them for 1 minute in the microwave.  They were still super crispy and finally were cooked through.  A  tiny bit of pink is now okay on pork (just finished reading a thing from FDA haha).

*So easy, and they were really good!