1 cup dried bread crumbs
3/4 cup parmesan cheese, grated
10-12 oz pork chops, 1/2-3/4 inch thick
Salt and pepper to taste
Vegetable oil, for frying
1 lemon, cut into wedges
Whisk eggs together and set aside. Place bread crumbs in a separate bowl, and cheese in another.
Season pork chops with salt and pepper.
Coat Pork chops first with cheese, then dip into eggs and coat with bread crumbs. When coating with the cheese and breadcrumbs, make sure to press on the coatings to stick securely.
Heat up 3 tbsp of oil in a skillet on medium heat. Add pork chops in batches and cook until golden brown on both sides, cooking until center reaches 150F.
Serve with lemon wedges