6 to 8 pork chops (not thin)
2 eggs
all-purpose or Wondra flour
3 to 4 cups Italian seasoned bread crumbs
salt & pepper
oil, for frying

Preheat oven to 365°F. Rinse chops off (I prefer loin chops) but any chop is good. Lay chops out and lightly season with salt & pepper. Take a plate and sprinkle out about 1 cup of flour, in another pan or bowl whisk your 2 eggs with about 1/4 cup of water and 1/2 teaspoon salt & pepper, on another plate start with around 2 cups of bread crumbs spread across the plate. On a cookie sheet or large baking pan lay aluminum foil (this will help with clean up) if you have a rack for cooling cookies etc lay it on cookie sheet.

In a skillet pour about 1 1/2 cups of oil and turn to medium heat. While oil is heating up you can begin preparing the chops. Start by taking seasoned chops and dredging or just flipping each side in flour, shake off excess, then flip each side in egg wash then move to bread crumbs. Make sure both sides are coated pretty good with bread crumbs. Shake off excess. After you have 3 or 4 chops ready place them in the skillet and fry for about 5 minutes on each side or until a light golden brown. I recommend checking a chop after about 3 minutes to make sure your oil isn't too hot browning them much faster. Depending on your skillet size you will be able to do 3 or 4 chops at a time.

While your chops are browning repeat the steps with the remainder of your pork chops getting them ready for browning. Take the first batch of chops out and lay them on cookie sheet or rack on sheet if you have one. (The rack really helps because it keeps the chops from sticking to the foil or pan). After browning the remainder of your chops, arrange them on the cookie sheet with the others. Bake in your 365°F degree oven for 45 minutes.

This is for chops about an inch thick. Thinner or thicker chops will need a time adjustment. I always use your standard size chops that normally come in a family pack. Thin chops could dry out quickly. Boneless chops also would bake for at least 10 minutes less. I let the chops rest for about 10 minutes before eating. I put salt & pepper directly on chops before dredging in flour and again in egg wash to make sure they are seasoned. This is why I lightly season, so they are not over salted. You can season whichever 2 stages you choose. You can also shake your chops in flour and bread crumbs, but then you run the risk of your seasoning being off.

Submitted by: Elaine Carmadelle