Begin by patting the pork chops dry with paper towels.

Season both sides of the pork chops with salt and pepper.

In a shallow bowl, combine breadcrumbs, Parmesan cheese, garlic powder, Italian seasoning, and a bit more salt and pepper. Mix until evenly combined.

In a separate bowl, whisk the eggs until well-beaten.

Dip each pork chop into the eggs, letting any excess drip off, then coat them generously with the breadcrumb mixture, pressing lightly to ensure it sticks.

In a large skillet, heat the olive oil over medium heat.

Once hot, add the breaded pork chops and cook for 4-5 minutes on each side, until they are golden brown and reach an internal temperature of 145°F (63°C).

Transfer the cooked pork chops to a plate lined with paper towels to absorb excess oil.

Garnish with fresh parsley if desired, and serve immediately.