Preheat the oven to 325 F.
Lightly beat the eggs in a bowl and mix in the milk.
In another bowl (preferably a large one, because you'll be dipping the chops in this mix later), mix the breadcrumbs, cheese and parsley.
Heat the olive oil on the stove in an oven-proof skillet; add the garlic and cook until it's brown, then remove it (that's it for the garlic—use it in something else if you like).
Dip the chops in the egg and milk mix, then in the breadcrumbs and cheese.
Transfer the chops to the skillet with the garlicy olive oil, and brown them in it for five minutes or so (you'll have lots of breadcrumbs left over, so I decided to dip in the egg and breadcrumbs again here too, which seemed to work out OK).
Put the skillet in the oven (covering it with foil if you like—might help keep the oven clean) for 25 minutes: plenty of time to prepare whatever veg you fancy from the pantry too, maybe using up that leftover garlic.
0 servings