* In a bowl mix all the ingredients for the breading. Then in a small bowl combine the eggs and buttermilk for the egg wash�
* Pat the pork chops dry�
* In a frying pan heat oil up to medium heat.�
* Dip pork chops in egg wash then coat with parmesan crust breading. Place in hot oil.�
* At this point make sure the oil isn’t too hot. There should be a light sizzle. If more you’ll need to lower heat because the cheese will end up burning before the pork chop can cook. See notes below.�
* Look for browning around the edges of the pork chop before flipping�
* To check for doneness check with meat themometer for 145°F. Or cut it to check for doneness. See notes below�
* Remove and serve. I placed them on a rack instead of a paper towel to avoid ripping the crust off.
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