Pounded Panko Parmesan Pork Chops

• 4 bonless pork chops
• 1 cup boiling water
• 1/2 cup cold water with ice (about a cup all together)
• 2 bay leafs
• 2 cloves garlic
• 3 peppercorns
• 1/4 cup brown sugar
• 1/2 cup kosher salt
• 1 cup panko bread crumbs (italian seasoning)
• 1/4 cup grated parmesan cheese
• 1/4 - 1/2 teaspoon garlic powder
• 1/2 cup flour
• 2 whole eggs

1. Boil 1 cup water with kosher salt, bay leaf, garlic peppercorns and brown sugar til disolved. Pour into shallow pyrex baking dish add ice water to cool
2. Meanwhile cover pork chops with plastic wrap and pound until about 1/4 - 1/2 inch thin. Place in brine, cover and refridgerate 2 hours.
3. Remove from brine and lay out on paper towels and dry well.
4. Preheat oven to 400 degrees, place a rack on a baking sheet and place in oven.
5. Mix panko, parmesan and garlic powder in a shallow bowl or plate. Measure flour onto a separate plate. In a shallow bowl, beat eggs. Coat the dry pork chops in flour, then dip in egg then press into panko cheese garlic mix.
6. Heat oil in pan, fry until deep golden brown. (about 4 minutes per side) Remove from frying pan onto rack in the oven and finish cooking for about 5 minutes.

pork chops, boiling water, cold water, leafs, garlic, peppercorns, brown sugar, kosher salt, bread crumbs, parmesan cheese, garlic, flour, eggs

Taken from www.epicurious.com/recipes/member/views/pounded-panko-parmesan-pork-chops-52789521 (may not work)