Preheat the oven to 375°. Season pork chops with kosher salt and freshly ground black pepper and set aside.

Mix together panko crumbs, Parmesan, and 1/2 teaspoon kosher salt. Set aside three shallow bowls. Add flour to one bowl, eggs to another, and the panko mixture to the last.

In a heavy skillet or braising pan, heat 3 tablespoons of oil over medium high to high heat. Coat pork chops first in the flour, then the egg, and lastly in the panko mixture, making sure to coat the meat evenly. Add pork chops to the skillet and allow to cook until golden brown and crispy on each side, about 2 minutes per side.

Remove pork chops from the hot pan to a baking sheet. Cook the pork chops in the oven, uncovered, until they reach the internal temperature of 130°, approximately 15 minutes.