Parmesan Crusted Pork Chops with Garlic Green Beans

Pat the 4 pork chops dry with paper towels. Season both sides with 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1/2 teaspoon garlic powder.

Set up a breading station with three shallow dishes: In the first dish, place 1/2 cup flour. In the second dish, whisk together 2 eggs and 2 tablespoons milk. In the third dish, combine 3/4 cup grated Parmesan cheese, 3/4 cup panko breadcrumbs, 1 teaspoon Italian seasoning, and the remaining 1/2 teaspoon garlic powder.

Dredge each pork chop in flour, shaking off excess, then dip in egg mixture, and finally coat thoroughly with the Parmesan-panko mixture, pressing gently to adhere.

Heat 2 tablespoons olive oil in a large skillet over medium heat. Once hot, add the breaded pork chops (working in batches if needed) and cook for about 4-5 minutes per side until golden brown and internal temperature reaches 145°F (63°C).

While the pork chops are cooking, bring a large pot of salted water to a boil. Add 1 pound green beans and blanch for 3 minutes until bright green and crisp-tender.

Drain the green beans and immediately plunge them into ice water to stop the cooking process. After 1 minute, drain again and pat dry.

In another skillet, heat 1 tablespoon olive oil and 2 tablespoons butter over medium heat. Add 3 minced garlic cloves and cook for 30 seconds until fragrant.

Add the blanched green beans to the skillet with the garlic. Sauté for 3-4 minutes until heated through. Season with salt and pepper to taste.

Squeeze juice from 1/2 lemon over the green beans and sprinkle with 1/4 teaspoon red pepper flakes if desired.

Serve the pork chops with the garlic green beans on the side. Garnish with additional grated Parmesan if desired.