Crispy Parmesan Crusted Pork Chops

Pat the pork chops dry with paper towels. This is crucial for a crispy crust. Season both sides generously with salt and black pepper.

Prepare three shallow bowls for dredging. In the first bowl, place the flour. In the second, whisk the eggs. In the third, combine the Parmesan cheese, Panko breadcrumbs, garlic powder, oregano, and paprika.

Coat each pork chop first in the flour (shaking off excess), then dip into the egg wash, and finally press firmly into the Parmesan mixture until fully coated.

Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the pork chops to the pan.

Cook for 4-6 minutes per side, or until the coating is golden brown and the internal temperature reaches 145°F (63°C).

Remove the chops from the skillet and let them rest on a wire rack or warm plate for 5 minutes before serving to lock in the juices.