Hubby’s new obsession! Made it once, now he’s asked for it 5 times!

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Set up a three-step coating station: Place the flour in a shallow dish, the beaten eggs in another, and in a third dish, combine the breadcrumbs, Parmesan cheese, thyme, rosemary, garlic powder, onion powder, paprika, salt, and pepper.

Dip each pork chop first in the flour, shaking off any excess, then in the beaten eggs, and finally in the breadcrumb mixture, pressing gently to ensure the crumbs adhere well.

Place the coated pork chops on the prepared baking sheet and drizzle with olive oil.

Bake in the preheated oven for 25-30 minutes, or until the pork chops are golden brown and cooked through, with an internal temperature of 145°F (63°C).

Remove from the oven and let the pork chops rest for 5 minutes before serving.

For a gluten-free version, use almond flour instead of all-purpose flour and gluten-free breadcrumbs. If you have picky eaters, you can omit the herbs and use plain breadcrumbs with just the Parmesan cheese for a milder flavor. For an extra kick, add a pinch of cayenne pepper to the breadcrumb mixture. You can also experiment with different herbs like oregano or basil to suit your family’s taste preferences.