Place boneless pork chops in a large zip lock bag or between 2 pieces of plastic wrap and pound to tenderize. Remove from plastic and salt & pepper both sides of the meat. set aside.

Finely chop fresh parsley – you should have about 2 Tbsp.

Next you want to prepare your dredging/breading assembly line.

Use 3 shallow dishes (I like to use pie plates). The first should be your flour. Plate 2 should have your 2 eggs, beaten. Plate 3 should have your panko bread crumbs, Parmesan, & parsley – use a fork to mix them together to evenly distribute the parsley.

Preheat a large skillet over medium-high heat with enough extra virgin olive oil to coat the bottom.

Start your dredging process. First coat the pork chop in flour on both sides. Then dip in the egg. Then finally in the panko mixture. Make sure you fully coat both sides. Set on a platter and continue dredging 3 more chops. (I like to do 4 at a time and get them in the pan. Then you can dredge the other 4 while the first batch is cooking.)

Place the first 4 pork chops in the pan (you should get a good sizzle.) They will only need to cook about 3-4 minutes per side. You want to turn them over when they are nice and golden brown.

Remove the first batch and place on a plate with a paper towel to catch any excess oil.

You can add more oil to the pan for the second batch as needed.

Repeat steps for the last 4 chops.

Take the lemon and slice into wedges.

Squeeze lemon over pork chops and dig in!