• Rinse chops well and pat dry with paper towels. Mix together red pepper, garlic, rosemary, salt, pepper and bread crumbs on sheet of wax paper. Set aside.
• Pour eggs into shallow dish; dip pork chops in eggs to coat on both sides. Coat with bread crumb mixture, pressing down slightly to adhere. Transfer to dish in single layer; refrigerate, uncovered, for 10 minutes.
• Heat olive oil in sauté pan set over medium heat; cook pork chops, in batches if necessary, for 3 minutes on each side or until browned and cooked through. Serve immediately with lemon wedges.

Recipe provided by Chef Mary Ann Esposito