Parmesan Crusted Pork Chops

These baked pork chops are perfect for an easy dinner on a weeknight or for company on the weekend.  The best thing is they can be breaded up to 24 hours in advance and kept in the fridge until ready to bake.  I bake them on a cooling rack (like you would use for cookies) on top of a jelly roll pan to ensure they stay crispy and not soggy on the bottom.  Baking them also eliminates the need for excess oil meaning, lower calories!  Enjoy!

Parmesan Crusted Pork Chops (adapted from foodnetwork.com)

2 large eggs
Splash of water
1 c. Italian style breadcrumbs
2/3 c. grated Parmesan cheese
Salt and pepper
4 (3/4" thick) boneless pork chops, about 4-6 ounces each
Lemon wedges, for serving

Preheat the oven to 375.  Break eggs into a shallow dish (a pie plate works great!) and add a splash of water.  Whisk with a fork to break up the eggs and set aside.  Place the breadcrumbs in another shallow baking dish and the Parmesan cheese in a third baking dish.  Season the pork chops with salt and pepper on both sides.   Dip the pork chops (covering both sides) first in the cheese, then eggs, then breadcrumbs and place on a cooling rack that has been sprayed with cooking spray.  I put my cooling rack on top of a jelly roll pan like this:  

Bake for 35-40 minutes.  Serve with lemon slices for squeezing over the pork chops!  I like to serve these with sauteed brussels sprouts.

4 servings (432 calories each serving) according to my calculator on loseit.com