In a shallow dish, whisk eggs until well beaten. Set aside.
In a separate shallow bowl, blend parmesan cheese, bread crumbs, kosher salt, pepper, paprika and garlic salt together with a fork. Set aside.
Dip pork chop in egg mixture (both sides) and then into the bread crumb mixture, pressing gently to coat pork chops. Repeat process and dip a second time in the egg, then again in the bread crumbs. Place on baking sheet lined with foil.
Repeat for remaining pork chops.
Bake for 45-60 minutes or until internal temperature reaches 145 degrees F. For thinner pork chops, bake 25-35 minutes.
Allow chops to rest 5 minutes before serving. Sprinkle with shredded parmesan and parsley for garnish. ENJOY.
Video
Notes
I double dip my pork chops in my eggs and dry ingredients. Sure, once COULD be enough for some, but why not make a thick coating of flavor for your thick pork chops?
When baking, flip your pork chops halfway through. Not only does it help create even cooking, but you’ll get a tender, browned crust on both sides of your pork chop (instead of a soggy bottom crust).