Pat the pork chops dry with paper towels. Using a meat mallet or the bottom of a heavy skillet, gently pound each chop to an even thickness of about 1/2 inch, working from the center outward. This ensures even cooking.

In a shallow bowl, whisk together 2 tbs olive oil, 1 tbs lemon juice, minced garlic, dried oregano, 1 tsp salt, and 1 tsp black pepper. Add the pork chops and turn to coat. Cover and refrigerate for at least 20 minutes and up to 2 hours. Remove from fridge 15 minutes before cooking to come toward room temperature.

Breading

Prepare breading stations

Set up three shallow dishes: 1) flour (3 tbs) lightly seasoned, 2) beaten egg mixed with 2 tbs milk, and 3) breadcrumb mixture.

In a bowl combine 1 cup panko, 3 tbs grated Parmesan, 1 tsp dried parsley, 1 tsp garlic powder, 1 tsp paprika, 1/2 tsp salt, and 1/2 tsp black pepper. Mix until evenly distributed.

Working with one chop at a time, dredge pork first in the flour, shaking off excess; then dip into the egg mixture, letting excess drip off; finally press firmly into the panko-Parmesan mixture so the coating adheres. Place breaded chops on a rack or tray and let rest 10 minutes to help the crust set.

Cooking and Finishing

Pan-fry to golden

Heat a large skillet over medium-high heat. Add 2 tbs olive oil and 2 tbs butter. When the butter foams and the fat is shimmering, add the breaded pork chops (do not overcrowd; cook in batches if needed). Cook 3–4 minutes per side, pressing gently once after placing in the pan to ensure full contact, until the crust is deep golden brown and an instant-read thermometer inserted into the thickest part reads 145°F (63°C). Adjust heat as necessary to prevent burning; lower to medium if browning too quickly.

If chops are browning too fast before reaching temperature, finish in a preheated 350°F (175°C) oven for 5–8 minutes until done. Transfer cooked chops to a warm plate and tent loosely with foil for 5 minutes to rest; this helps juices redistribute and the crust settle.

Finish and serve

Before serving, sprinkle each chop with a little extra grated Parmesan and chopped fresh parsley. Serve with lemon wedges on the side for squeezing over the pork.