1. Prepare Oven (If Using) and Pork Chops:

• Oven Finish Option: If finishing in the oven, preheat your oven to 400°F (200°C). Prepare a baking sheet lined with parchment paper or have your oven-safe skillet ready.
• Pat the pork chops thoroughly dry with paper towels. If they are uneven in thickness, you can lightly pound them to a uniform thickness (about 3/4 to 1 inch). Season both sides generously with salt and pepper.

2. Prepare Breading Station:

• Set up three shallow dishes.
• In the first dish, place the all-purpose flour.
• In the second dish, whisk together the eggs, milk, and optional Dijon mustard until smooth.
• In the third dish, combine the panko breadcrumbs, 1 cup grated Parmesan cheese, garlic powder, onion powder, dried oregano, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Mix well.

3. Bread the Pork Chops:

• Working with one pork chop at a time, first dredge it completely in the flour, shaking off any excess.
• Next, dip the floured chop into the egg mixture, ensuring both sides are coated, and letting the excess drip off.
• Finally, press the chop firmly into the Parmesan-Panko mixture, coating both sides thoroughly. Press gently but firmly to help the coating adhere well. Place the breaded chop on a clean plate or wire rack. Repeat with remaining chops.

4. Pan-Sear the Pork Chops:

• Heat the olive oil (enough to coat the bottom generously) in a large skillet over medium-high heat until shimmering but not smoking.
• Carefully place the breaded pork chops in the hot skillet. Do not overcrowd the pan; cook in batches of two if necessary.
• Cook for 4-5 minutes on the first side, until the crust is deep golden brown and crispy.
• Carefully flip the pork chops using tongs or a spatula. Cook for another 4-5 minutes on the second side until equally golden brown.

5. Finish Cooking (Choose Method):

• Stovetop Finish: Reduce the heat slightly to medium or medium-low. Continue cooking in the skillet for another few minutes per side (if needed), until the pork chop is cooked through and reaches an internal temperature of 145°F (63°C) on a meat thermometer. Be careful not to burn the crust.
• Oven Finish: If using this method, transfer the seared pork chops from the skillet to the prepared baking sheet (or leave them in the oven-safe skillet). Place in the preheated 400°F oven and bake for an additional 5-10 minutes, or until the internal temperature reaches 145°F (63°C).

6. Rest the Pork Chops:

• Once cooked through, remove the pork chops from the skillet or oven and transfer them to a clean plate or wire rack.
• Crucially, let the pork chops rest for at least 5 minutes before slicing or serving. This allows the juices to redistribute, ensuring a moist and tender chop.

7. Garnish and Serve:

• Garnish the rested pork chops with fresh chopped parsley.
• Serve immediately with fresh lemon wedges on the side for squeezing over the chops.