4 bone-in pork chops, about 3/4-inch thick, trimmed of excess fat and patted dry

salt & pepper

4 slices good quality white sandwich bread, torn into chunks

1/2 c. fresh grated Romano cheese, or Parmesan

1/4 c. minced fresh parsley

1 T. dried oregano

2 t. garlic powder

1/2 c. flour

3 eggs

1 c. vegetable oil

lemon wedges, for serving

1. Preheat oven to 375 degrees f. Place the bread in a food processor and pulse to make breadcrumbs. Place the bread crumbs in a shallow dish (like a pie plate). Add the cheese, parsley, oregano and garlic powder, toss to combine. In a second shallow dish, add the flour and beat the eggs in a third shallow dish. 

2. Season the pork chops with salt and pepper. Working with one chop at a time, coat the chops in the flour, pat off the excess, add to the eggs, let the excess drip off. Place in the breadcrumb mixture, coat, pressing the crumbs into the chops so they adhere well. Place the breaded chops on a plate.

3. Heat 1/2 c. vegetable oil in a large nonstick skillet over med-high heat until shimmering and just nearing the smoke point. Add 2 of the chops and cook until deep golden brown on the first side, 1-2 minutes, turn and cook another 1-2 minutes, until golden brown on the second side. Remove to a baking sheet fitted with a wire rack. Pour oil out of the skillet and wipe out with paper towel to remove any crumbs. Add the remaining 1/2 c. oil  to the skillet and repeat with the remaining 2 chops. Add to the baking dish with the first batch of pork chops.

4. Place the chops in the oven and bake until the internal temperature reaches 145 degrees. (Mine took about 13 minutes,  but time will vary depending on the sizeof your chops.) Drain briefly on paper towel, serve with lemon wedges.

source - submitted by Apples and Sparkles! - much more here :)