| 1. | Preheat the oven to 375 degF. Line a baking sheet with tin foil. |
| 2. | Set out 3 shallow bowls. In the first bowl, add the all-purpose flour. Lightly beat the eggs in the second bowl. In the final bowl, mix together the panko bread crumbs, parmesan cheese, parsley, salt, and pepper. |
| 3. | Trim the fat off the edges of the pork chops. Dredge them first in the flour, then the eggs, and, finally, coat evenly in the panko mixture. Set coated pork chops aside. |
| 4. | Add about 3 tablespoons of canola oil to a medium-sized frying pan over medium-high heat. Once the oil is hot, add the pork chops to the pan. Check frequently, and once the bottom is browned, flip the pork chop. Once both sides of each pork chop are golden brown, place on the baking sheet. |
| 5. | Cook in the oven until the pork chops reach an internal temperature of 160 degF (about 20 minutes). Let sit for about 5 minutes before serving. |