Prepare the Coating: In a shallow bowl, place the flour. In another bowl, beat the eggs. In a third bowl, combine the breadcrumbs, grated Parmesan cheese, minced garlic, Italian seasoning, salt, and pepper.

Coat the Pork Chops: Dip each pork chop first into the flour, shaking off any excess, then into the beaten eggs, and finally into the breadcrumb mixture, pressing gently to ensure an even coating.

Heat the Oil: In a large skillet, heat the olive oil over medium-high heat until shimmering.

Fry the Pork Chops: Add the coated pork chops to the skillet, cooking for about 4-5 minutes on each side or until golden brown and cooked through. The internal temperature should reach 145°F (63°C).

Garnish and Serve: Remove the pork chops from the skillet and place them on a paper towel-lined plate to drain any excess oil. Garnish with chopped fresh parsley and serve with lemon wedges for an extra burst of flavor.