Grilled Breaded Pork Chops

Ingredients

• 0.3 teaspoon pepper black
• 4 cups bread crumbs fresh white firm fine (from 10 slices sandwich bread)
• 1 cup olive oil 
• 0.7 cup parmigiano-reggiano finely grated
• 0.5 teaspoon rounded salt 

Equipment

• bowl
• baking sheet
• oven
• baking pan
• grill
• broiler
• wax paper
• broiler pan

Directions

1. Put oven rack in middle position and preheat oven to 350°F.
2. Spread bread crumbs in a shallow baking pan and toast in oven, stirring once or twice, until dry but not golden, 7 to 10 minutes. Cool bread crumbs completely, then stir together with cheese, salt, and pepper in a shallow bowl or a 9-inch pie plate. Lightly season chops with additional salt and pepper.
3. Line a baking sheet with wax paper. Put oil in another shallow bowl or 9-inch pie plate. Dip each chop in oil, letting excess drip off, then dredge both sides of chop in bread-crumb mixture, pressing gently to help crumbs adhere, and transfer to baking sheet.
4. Prepare grill for cooking over medium-hot charcoal (moderate heat for gas). Grill chops on well-oiled grill rack, covered only if using gas grill, turning over once or twice, until pork is cooked through and crumbs are golden brown, about 10 minutes total.
5. · Pork chops can be breaded 2 hours ahead and chilled, loosely covered. ·If you aren't able to grill outdoors, you can broil pork chops on the lightly oiled rack of a broiler pan in 2 batches, 4 to 6 inches from preheated broiler, turning over once, until golden brown, about 6 minutes per batch.