Giada used boneless pork chops, I decided to use bone in on this day. It stays very moist in the oven at 250 degrees until serving and that I left mine stayed in the over for almost 2 hours and was just as moist after that.
Start with great tasting meat, pork always for the best recipes. I find mine at a local meat market
I have a wonderful supply of fresh eggs so I whipped 3 up in a bowl
In one bowl I have Parmesan Cheese
In another I have Progresso PANKO Crispy Bread Crumbs
Giada says to use Italian..didn't have any of those on hand so I added Italian seasonings
worked just fine.
A little olive oil to coat the pan
You could of course make your own bread crumbs, but I was lazy.
Wash and Dry your chops
Salt and Pepper both sides
Dip into Parmesan Cheese
Dip into beaten eggs ~ Drain off excess egg
Dip/Coat in the Bread Crumbs
Preheat the oil in pan
Place Chops in oil
Cook about 3 or 4 minutes on each side to brown a beautiful golden color
You can leave chops a little underdone because you are going to put them into the oven, until serving later.
Preheat your oven to 250 degrees
When you have browned all of your chops
Place into oven
Serve within hour or so
I can tell you Giada is right they were moist, tender and melt in your mouth even though
my dinner was delayed.