So easy and so moist! I didn't really follow any recipe and didn't measure anything, either, but I'll give you approximate amounts. I used plain bread crumbs, but next time I will use Italian bread crumbs for the added flavor. If you're able, bake them on a rack in a roasting pan so they will brown on both sides and remain crisp.
6 - 7 boneless pork chops, about 1/2" thick
1/2 cup flour (or more, if needed) seasoned with salt, pepper, and paprika
2 tbsp milk
1 - 2 cups dry bread crumbs (I used plain, but net time will try Italian bread crumbs - I might even add some Italian seasoning to the bread crumbs, as well)
a little olive oil
On a plate, mix together the flour,salt, pepper and paprika. Set aside. Beat together the eggs and milk in a shallow, large bowl and set aside. Place the dry bread crumbs on another plate and set aside.
Dredge the pork chops in the seasoned flour, coating both sides well. Dip in the egg mixture, coating both sides then dip them in the dry bread crumbs, coating both sides well.
Fry the pork chops in a little bit of oil in a heated skillet, just until browned on both sides. This will only take a few minutes. Place the chops on a rack in a roasting pan and bake 375° for about 15 - 18 minutes, or until no longer pink in the middle. The thickness of your chops will determine how long they need to bake. Turn them over halfway through baking so both sides brown evenly.