I'm still here

I'm a still here and cooking. Not a lot but I have gotten back into it as our schedule allows. Unfortunately I have no pictures to prove! One thing I made was something I haven't ever cooked because Chad also does not like it!So I made them while he has out of town. I decided to make Giada's Parmesean Crusted Pork Chops and they were soooo good. Although I need to take some lessons on frying food because they cooked a little too fast and were black on the outside and still pink inside. But alas I got them cooked and they were still yummy! Here is the recipe!
2large eggs
1 cup dried Italian-style bread crumbs
3/4 cups freshly grated Parmesan
4 (1/2 to 3/4-inch thick) center-cut pork loin chops (each about 10 to 12 ounces)
Salt and freshly ground black pepper
6 tablespoons olive oil
Lemon wedges, for serving
Whisk the eggs in a pie plate to blend. Place the bread crumbs in another pie plate. Place the cheese in a third pie plate. Sprinkle the pork chops generously with salt and pepper. Coat the chops completely with the cheese, patting to adhere. Dip the chops into the eggs, then coat completely with the bread crumbs, patting to adhere.
Heat 3 tablespoons of oil in a very large skillet over medium heat. Add pork chops, in batches if necessary, and cook until golden brown and the center reaches 150 degrees, about 6 minutes per side. Transfer the chops to plates and serve with lemon wedges.