Yes, I love pork chops. I love breaded pork chops that are browned on the stove top and finished in the oven. I dredged the bone in chops first in beaten eggs and then in a mixture of plain and panko bread crumbs seasoned with fresh chopped rosemary, sage, thyme, parsley, salt and pepper. About 2 tablespoons or less of olive oil in a oven proof saute pan. Brown on both sides. When you flip to the second side add about a 1/4 of white wine. I added some sliced apples and let them camelize a bit.
Once both sides of the chops are slightly browned put the pan in a preheated 375 oven until the interior them of the chops is 145˚.
Side dishes were Arborio Rice and steamed green beans. The beans were from my sister's garden.
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