"Those don't look breaded," you're saying to yourself.
You're only half right.
The thing is, pork chops don't need to be gray slabs of lifeless, spongy meat, and they don't have to be breaded and deep-fried like you're at an Applebees in Florida on Christmas Eve.
They can be lightly breaded and seared on a stove, and then cooked through in a preheated oven. I decided to go with a garlic seasoning as well, and served with a side of garlic couscous (what a pompous word for "weird rice," it sounds like what an old French aristocrat would name her pet poodle).
Here's what you'll need:
--30 minutes (add an hour for brining)
--foodsafe bag or plastic food container
--porkchops (hopefully w/ bone)
--1/2 cup bread crumbs or something similar
--Pan and oil
--a glass of wine or beer or ten shots of tequila to loosen up a little
Basic step here: add water, salt and some garlic powder to a food-safe bag or container and mix well. Then submerge your pork chops, cover in shrink wrap or close the bag, and place in the refrigerator for about an hour. The salt breaks down proteins in the pork and makes each and every bite so much juicier at the end! Don't worry about making your pork "too salty" but don't go overboard either. Brining is one of those tiny but easy details that will make your guests' eyes light up when they sink their teeth into these chops.
Season the chops
Preheat oven to 400 degrees.
Take the chops out of the brine and pat dry with paper towels (this is important!) Then season to taste with salt, pepper and any kind of garlic flavor you want to add. Then dip your chops in egg, plop into a bowl of breadcrumbs and turn over (using tongs if you'd like, or your hands), then place into a medium-high heated frying pan that has a little bit of oil at the bottom.
Let the chops sear on the stove for 2-3 minutes per side, and then take the pan and put it directly into the oven, where the 350 degree heat will cook it through in about ten minutes. Most pans can take this heat, but you might want to check if you have a really sketchy pan made out of bamboo and coated in nitronium sulfate or something (note: all of that is gibberish).
Remove, plate, and let rest for 10 minutes.
If you want to, pair these chops with something like garlic couscous, which just happened to be something random I picked up in the "international" section of my grocery store. It turned out to be delicious and only took a pot of boiling water to make: