Boneless Pork Chops Parmigiana | Emerils.com

Ingredients

• 2 pounds boneless thin-cut porkchops (about 8 small chops)
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup all-purpose flour
• 1 egg
• 2 tablespoons milk
• 1 cup fine dry unseasoned bread crumbs
• 1/2 cup finely grated Parmigiano-Reggiano cheese
• 4 teaspoons Emeril's Original Essence or Emeril's Essence Creole Seasoning
• 1/2 cup olive oil
• 1 cup jarred marinara sauce, plus more (heated) for serving with pasta if desired
• 2 cups grated mozzarella cheese
• Cooked pasta, for serving (optional)