Preheat oven to 400 degrees F. Adjust oven rack to center position.
Rinse the pork chops, dry with a paper towel, and rub the coriander, salt, and pepper on each side. Place them into a resealable plastic bag and refrigerate for approximately 3 hours.
In a shallow pie plate, combine the Panko bread crumbs with the Parmesan cheese; set aside.
In another shallow pie plate, combine flour, salt, and pepper; set aside.
In an additional shallow pie plate, lightly beat the eggs with 1/4 cup water; set aside.
Dredge both sides of each pork chop in the flour mixture, dip the pork chops in the egg wash, and then dredge them in the bread crumb mixture, pressing the crumbs onto both sides of the pork chops. Repeat this process for all the chops. Place in the refrigerator and let them rest approximately 15 minutes before frying (this will help make the crust adhere to the pork chops).
In a large frying pan or cast-iron skillet over medium-high heat, add approximately 1/2 inch of canola oil (not too much - you're not deep frying), and heat to approximately 350 degrees F. NOTE: Here is a trick - rather than dragging out the thermometer to check the oil temperature, take a wooden spoon and stick the tip of the handle in the middle of the skillet. If the oil begins to bubble around the spoon handle tip, your oil is ready to go. Check the temperature on the outer edges also.
When the oil is hot, gently place each prepared pork chop in the skillet and fry for approximately 7 minutes or until a golden crust forms. Gently turn over the pork chops (with the Parmesan cheese in the crust mixture, it may make the chop stick to the bottom of the pan), and fry the other side for approximately 7 minutes. Remove from the skillet and place the browned pork chops on a baking sheet that has a rack on it.
Place the pork chops in the oven and bake for 10 minutes or until the internal temperature reaches a temperature of 155 degrees F. on a meat thermometer. Remove from oven and let them rest for approximately 5 minutes to allow the juices to redistribute into the chops. Note: If your chops are less than 1-inch thick, decrease the frying time by approximately 1 minute per 1/4-inch of meat.
Serve with some sauteed asparagus and some rice.
Since you went to all the trouble to make this fabulous meal, everyone else has to do the dishes. House rules!
Makes 4 servings.
* Learn how easy it is to make your own homemade Bread Crumbs.
Parmesan Crusted Pork Chops Recipe: https://whatscookingamerica.net/kitchenblenderreview/parmesancrustedporkchops.htm