The pork chops come out with a nice Italian flavor and they keep moist. I served them with a rice dish, salad, steamed broccoli, cauliflower, and carrots. I think it would have been very good with spaghetti as a Pork Chop Parmesan.
Take out two pie plates and one gallon-sized Ziploc bag.
Put the flour, enough to lightly cover all of your pork chops, in one pie plate.
Mix the eggs and milk in the second pie plate.
Mix the panko, parmesan cheese, parsley, and Italian seasoning in the Ziploc bag.
Coat a heavy skillet with olive oil and toss in the garlic. Let the garlic brown a bit over medium heat.
Dredge a pork chop in the flour, then in the egg mix, then place it in the Ziploc bag. Close the Ziploc bag and shake until well-coated.
Remove the pork chop from the bag and place in the skillet. Repeat this process until all of your pork chops are in the skillet or your pan is full.
Brown pork chops for 2 minutes then flip and brown for 2 more minutes. Repeat with all pork chops in your pan.
Remove pork chops from the pan and place on a cookie sheet.
Place pork chops on the cookie sheet in a preheated 350ºF oven for about 20 to 25 minutes or until the center of the chop is not pink.
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I’m not a huge pork chop fan, but my husband adores them. I’ve never made a recipe twice–trying to find one that I actually like. I must say, these were pretty tasty. 
Thank you!
My husband loved these pork chops! I really don’t like pork chops and I liked these. We served with a great spinach salad. This is going in my recipie box!
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evening506 on 8.24.2012
Thanks karamae! I needed a last minute recipe and yours fit the bill! I browned the chops in my big skillet that also goes into the oven so I have one less thing to clean tonite! Can’t wait to taste the chops – they smell awesome!