1. To begin, pat the pork chops dry with paper towels and season them generously with salt and pepper on both sides.

2. Next, set up your breading stations. In one shallow dish, place the all-purpose flour. In a second dish, beat the eggs. In a third dish, combine the panko breadcrumbs, Parmesan cheese, minced garlic, and Italian seasoning.

3. Dredge each pork chop in the flour first, shaking off any excess. Then, dip them in the beaten eggs, ensuring the entire surface is coated. Finally, press the pork chops firmly into the panko-Parmesan mixture, making sure the breading sticks to every nook and cranny.

4. In a large skillet, heat the olive oil over medium-high heat until it’s shimmering. Gently lower the breaded pork chops into the hot oil and fry them for 4 to 5 minutes per side, or until they’re golden brown and cooked through, with an internal temperature of 145°F.

5. Once they’ve reached the perfect hue, transfer the pork chops to a plate lined with paper towels to drain any excess oil.

6. After the pork chops have rested for 3 to 5 minutes, garnish them with the fresh chopped parsley, and serve them alongside a refreshing lemon wedge.