Pork Chops Italiano

• flour (for dredging)
• 8 center cut (1/2-inch thick) pork chops (1 3/4 lb.)
• 1 c. bread crumbs
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1/4 tsp. garlic salt
• 1 Tbsp. parsley
• 2 large eggs, lightly beaten
• 1/4 c. olive oil
• 1 Tbsp. butter

1. Pour some flour on a plate and lightly coat the chops on both sides, shaking off the excess.
2. On another plate, spread the bread crumbs and season with the salt, pepper, garlic salt and parsley. Dip the pork chops in the beaten egg, then in the bread crumbs, coating both sides.
3. Place the chops on a plate and let them "dry" for about 10 minutes.
4. In a skillet large enough to hold all the pork chops, heat the oil and the butter.
5. Fry the chops over medium-high heat for 6 to 7 minutes on each side, until nicely browned.

flour, center, bread crumbs, salt, pepper, garlic salt, parsley, eggs, olive oil, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=900009 (may not work)