4 whole Thin, Boneless Pork Chops
2 Tablespoons Olive Oil
1 cup Milk
1/2 cups Seasoned Bread Crumbs
1/2 cups Kellogg's Corn Flake Crumbs
1 cup Chicken Stock
1 cup Grated Asiago Cheese
Preheat oven to 325F. Trim fat off of pork chops and tenderize with a fork. Heat skillet on medium-high heat and add 2 tablespoons olive oil. Pour milk into a bowl, and mix breadcrumbs and corn flakes in a separate bowl. Dip each chop in milk and let it soak for about a minute. Dip in the bread crumb mixture and coat thoroughly. Add to the skillet and let cook on each side for about 3 to 4 minutes, or until breading is golden brown. Take off heat and add 1 cup chicken stock to the skillet. Also add 1/4 cup asiago cheese on top of each chop. Cover and bake at 325F for about 45 minutes. Make sure the chops do not dry out. If the skillet becomes dry, add more chicken stock.