Pat the pork chops dry and season with salt and pepper.

Place the beaten eggs in one shallow dish. Combine the flour, basil, and Parmesan cheese in another shallow dish. Add a pinch of salt and a few healthy shakes of black pepper. Stir to combine.

Dip the pork in the egg and coat it well. Shake off the excess and transfer to the flour. Coat with flour and carefully shake off excess. Transfer to a platter or a baking rack. Refrigerate for 20 minutes.

Meanwhile, heat 1 tablespoon olive oil in a wide pot over medium heat. Add the onion and cook for 6–7 minutes until soft. Add the orzo and season with salt and pepper. Cook for 1–2 minutes until toasted.

Pour in the white wine. Bring to a boil. Reduce the heat to medium-low and simmer until almost all the liquid has evaporated. Add 1 cup of stock and cook, stirring regularly, until most of the liquid evaporates again.

Once the orzo is tender, taste and add salt and pepper. Turn off the heat. Stir in the Parmesan cheese until melted. Keep warm.

Heat 2 tablespoons olive oil over medium heat until hot and shimmering. Carefully add the pork chops and cook without moving for 4–5 minutes. Flip and cook for 4 minutes more. I recommend using your tongs to flip the chops on their sides and cook each side for 15–20 seconds.

Check the temperature and continue frying until your desired internal temperature is reached. I cook until 135ºF and allow the pork chops to rest up to 145ºF; however, you may wish to cook up to 145ºF.

Spoon the orzo into shallow bowls and place a pork chop on top. Garnish with more grated Parmesan cheese and a few basil leaves on top if you wish. Enjoy!