Grilled Breaded Pork Chops

Put oven rack in middle position and preheat oven to 350°F.

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.

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.

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.

· 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.