- 4 pork chops with bone (excess fat removed)
- 2 eggs whipped slightly with 1 tablespoon of milk
- 4 bread slices
- 2 tablespoons grated parmesan cheese
- 1 teaspoon of oregano ½ teaspoon of dry thyme
- Salt and pepper
- A little olive oil
Prepare the breadcrumbs:
Preheat the oven to 150 ° C. Remove the crust from the bread, chop it and grind it into a blender or a mixer with interrupted movements to make crumbs.
Spread on a tray and bake for 6-8 minutes until they dry well and become light, turning them 1-2 times. Be careful for the breadcrumbs not to became brown, they must be white.
You must have about 1 cupful of breadcrumbs. Remove them from the oven and set the thermostat to 220-230 ° C.
Place the breadcrumbs on a plate and stir in parmesan cheese, oregano and thyme. Make a couple of small scratches on the side the pork chops lose their shape during baking. Pour salt on them, dip them into the eggs and then wrap them with the breadcrumbs by pressing them well on the chops.
Spread the chops on a baking tray with a lightly oiled aluminum foil. Bake them in the oven for about 20-25 minutes, turning them once and then, set the thermostat on the grill and continue cooking for another 1-2 minutes until their colour becomes golden brown.
Remove them from the oven and wait for 5 minutes before serving.