First we marinate the pork chops. In a container with high sides, we put the chops, salt and pepper on both sides, and then add the olive oil (about 6 tablespoons). Rub the meat with the oil and spices and leave to rest in the fridge for at least 30 minutes.

Meanwhile, prepare the breadcrumbs. Put the breadcrumbs, cheese, chopped garlic, chopped parsley, salt and pepper in a bowl and mix well together.

In another bowl, beat the eggs.

When the pork has finished marinating in oil, we start with the preparation of the breaded pork chops.

Dip the pork chops first in the egg and then in the breadcrumbs. In this recipe we will make a double breadcrumb coating, so dip the pork chops again in the egg and then in the breadcrumbs. Make sure the breadcrumbs stick well to the pork. *

For cooking, we preheat the oven to 200 ℃ (392 °F).

Place the pork chops on some baking paper, put bunches of rosemary on top and pour a drizzle of olive oil over it.

Let the pork chops cook for about 20 minutes. For the last 5 minutes I recommend putting the grill setting on, in the oven.