This was a simple preparation and results were delicious. Buy 1 Boneless Loin Pork Chop per Person - at least 1 1/4" thick. I bought 3 chops and had extra bread crumbs, so these quantities will work for 4 chops.
Getting ready to cook: Preheat the oven to 350. Take Pork out of the refrigerator about 30 minutes before cooking. Preheat an oven proof skillet over medium heat. Add Olive Oil enough to lightly coat the bottom.
Finishing off in the Oven: When the first side done, the chop will release easily from the pan. This will take about 5 minutes. Once it's turned, place skillet in the oven for finishing. My chops were about 1 1/2 " thick so I let them cook for about 20 minutes. When they are done (and don't over cook them) they will feel firm but not hard. Remove them from the pan and onto the plates or a serving platter. Let them rest for 5 minutes before serving. I simply add a small piece of foil to each plate and loosely wrap 2 of the corners.
LAST NOTE: When handling the chop once coated, handle it with tongs by the side or the coating you pain stakingly created will fall off.
I served these with Fresh Corn on the Cob, Sliced Garden Tomatoes (from my in-laws), and a Warm Crusty 5-Grain Boule. What a satisfying summer dinner!!