Place grated parmesan in a shallow dish or plate.

Beat eggs with milk in a 2nd shallow bowl.

Place bread crumbs in a 3rd shallow bowl.

Season all with salt and pepper.

Dredge the pork chops in the parmesan and pat to get as much to adhere is possible.

Next, dip in the egg mixture and then the bread crumbs to coat.

Set pork chops on plate and in fridge while you heat the oil - this will help the coating to set up and stick better.

Heat oil over medium high heat in a stainless skillet - note that using non-stick will work but you brown the chops as well.

Once the oil is hot, add the chops and fry for 3-5 minutes per side. DON'T OVERCROWD THE SKILLET. If you need to work in batches, do so - keep the first batch(es) warm in a 170 F oven.

Once all chops are cooked, serve immediately with lemon wedges. Note - a little lemon juice squeezed on top of each chop realy enhances the flavor.