Combine panko breadcrumbs, Parmesan cheese, minced garlic, Italian seasoning, salt, and pepper in a shallow dish. Mix thoroughly so the garlic distributes evenly.

Place flour in one shallow dish, beaten eggs in another, and your prepared coating mixture in a third.

Pat pork chops completely dry with paper towels. Dredge each chop in flour, dip in beaten eggs, then press firmly into the breadcrumb mixture.

Heat olive oil in a large skillet over medium-high heat. When the oil shimmers and moves freely around the pan, carefully place pork chops in the skillet, leaving space between each piece.

Cook for 5-6 minutes until the bottom turns deep golden brown and crispy.

Flip each chop gently to preserve the coating. Cook another 5-6 minutes until the internal temperature reaches 145°F.

Let rest for 3 minutes before serving to keep the meat juicy.