Prep the oven and pans: Preheat your oven to 375°F (190°C). Set a wire rack over a rimmed baking sheet. This keeps the chops crisp as they finish in the oven.

Pat chops dry: Use paper towels to remove surface moisture. Dry meat browns better and helps the coating stick.

Season the meat: Combine salt, pepper, paprika, garlic powder, onion powder, and cayenne. Sprinkle evenly on both sides of the chops. Let them sit for 10 minutes while you set up the breading station.

Set up three bowls: Place flour in the first bowl. In the second, whisk eggs with Dijon until smooth. In the third, mix panko, classic breadcrumbs, and Parmesan.

Dredge the chops: Coat each chop lightly in flour, shaking off excess. Dip into the egg wash, letting extra drip away. Press firmly into the breadcrumb mixture so the crust adheres evenly, including the edges.

Heat the skillet: Add oil to a large skillet over medium to medium-high heat. When the oil shimmers, add butter and swirl until melted. You want a thin, even layer of hot fat.

Pan-fry to golden: Lay the chops in the skillet without crowding. Cook 2–3 minutes per side until deep golden brown. Adjust heat as needed so crumbs don’t burn. You’re building color, not cooking through yet.

Oven finish: Transfer browned chops to the wire rack. Bake 8–12 minutes, depending on thickness, until an instant-read thermometer in the center reads 145°F (63°C).

Rest and keep crisp: Let the chops rest on the rack for 5 minutes. This redistributes juices and prevents the crust from steaming.

Serve: Sprinkle with a pinch of salt, a squeeze of lemon, and parsley if you like. Pair with a simple salad, mashed potatoes, roasted vegetables, or buttered noodles.