3 eggs lightly beaten ▢3 tablespoons milk ▢¾ cup Italian seasoned bread crumbs ▢¼ cup grated parmesan cheese ▢1 tablespoon dried parsley ▢2 tablespoons olive oil ▢4 cloves garlic peeled and chopped ▢4 boneless pork chops about ¾ inch thick
The oven is preheated to 325°F. Coat a 9-by-13-inch baking dish lightly with cooking spray. Combine the eggs and milk in a shallow dish.
Combine parsley, bread crumbs, and Parmesan cheese in an additional shallow dish.
Heat oil in a wide skillet over medium heat. Garnish the oil with garlic and simmer until golden brown. The garlic should be extracted using a slotted spatula.
Coat each pork tenderloin on all sides with the bread mixture after dipping it in the egg mixture.
Cook pieces until golden and crisp, about 5 minutes per side, in a skillet.
Bake the chops in the prepared baking dish for twenty minutes, or until 145°F internal temperature is reached. After 5 minutes, allow to rest before serving.