Time to improvise. Before you suggest changes or additions in the comments, as I said, I had little else. Had I had a full larder, rest assured that this recipe would be different. But that said, to my astonishment, these were some of the tastiest pork chops I have ever eaten in my life.
And no one was as astonished by this as me.
What I had on hand (aka ingredients)
8 beautiful boneless pork chops, center cut.
a block of some old parmesan cheese.
dried crushed garlic and parsely mix.
I did not pat the pork chops dry with a paper towel, because i had no paper towels, and was hoarding the napkins I have for later.
Shave the parmesan and mix with matzoh meal. Mix in salt and pepper. No, I have no amounts, I just did this extemporaneously. Dredge the pork chops, and coat those bad boys well. Meanwhile, in a large, high-rimmed pan, put enough olive oil in to come up to a third to a half of the pork chops. Heat, and add in the dried and crushed garlic and parsely mix. This will flavor the oil somewhat. Immediately add your pork chops. Cook for five minutes, then flip. Cook another five minutes. Check temp with a meat thermometer and let it cook an additional minute if needed. Remove pork chops (I did this in 2 batches, 4 at a time) and place on plate with paper napkins to soak up the oil. After a few minutes, plate and eat.
Optionally, drizzle a little lemon juice on top. It helps cut the oil a little, and is a nice contrast in flavor to the salty, savory pork chops, but it really is optional.