#1 Place each pork chop between two sheets of plastic wrap. Pound them with a meat mallet or rolling pin to an even thickness of about ¼ inch #2 Set up three shallow dishes #3 In the first, place the flour and season it to taste with some of the pepper. In the second, whisk together the eggs and milk. In the third, mix the breadcrumbs with the Parm, garlic powder, dried parsley, and the remaining pepper #4 Coat each pork chop in the flour, shaking off the excess #5 Dip into the egg mixture, then press into the breadcrumb mixture, making sure the chops are evenly coated #6 In a large skillet, heat a generous amount of olive oil over medium-high heat. Fry the pork chops in batches, without crowding the pan, until golden brown and cooked through,3 to 4 minutes per side #7 Serve the pork chops immediately with lemon wedges on the side. They pair well with a simple salad or can be garnished with chopped fresh parsley #8 For the ranch salad dressing, combine all ingredients in a blender. This keeps, refrigerated, in a mason jar, for up to 1 week