|Lemon wedges||for serving|
|6 tablespoons||olive oil|
|4||center-cut pork loin chops||(each about 10 to 12 ounces)|
|3/4 cups||parmesan||freshly grated|
|1 cup||dried Italian-style bread crumbs|
|to taste||black pepper||freshly ground|
1. Whisk the eggs in a pie plate to blend. Place the bread crumbs in another pie plate. Place the cheese in a third pie plate. Sprinkle the pork chops generously with salt and pepper. Coat the chops completely with the cheese, patting to adhere. Dip the chops into the eggs, then coat completely with the bread crumbs, patting to adhere.
2. Heat 3 tablespoons of oil in a very large skillet over medium heat. Add pork chops, in batches if necessary, and cook until golden brown and the center reaches 150 degrees, about 6 minutes per side. Transfer the chops to plates and serve with lemon wedges.
3. As the sweet potatoes and pork chops were finishing, I mixed together 3 tablespoons of butter, 1 tablespoon of honey and 2 teaspoons of cinnamon and placed it in the microwave for 20 seconds. Cut the potatoes lengthwise and spread with the butter mixture. We made frozen corn, but I'll leave the vegetable choice up to you.