Preheat the oven: Set your oven to 400°F (200°C). Line a sheet pan with foil or parchment for easy cleanup. Place an oven-safe skillet on the stovetop.

Pat the chops dry: Use paper towels to dry the pork chops thoroughly. Dry meat browns better and helps the crust adhere.

Season the pork: In a small bowl, mix salt, pepper, smoked paprika, garlic powder, and onion powder. Sprinkle evenly on both sides of each chop and lightly press in.

Make the crust: In another bowl, combine Parmesan, panko, and parsley. If you want a little kick, add a pinch of red pepper flakes.

Coat the chops: Drizzle 1 tablespoon olive oil over the chops and rub to lightly coat. Press each side into the Parmesan mixture to form a thin, even crust. Shake off any excess.

Sear on the stovetop: Heat 2 tablespoons olive oil in the oven-safe skillet over medium-high heat. When it shimmers, add the chops. Sear 2–3 minutes per side until golden. Don’t move them too much; let the crust set.

Add garlic butter: Reduce heat to medium. Add the butter and minced garlic to the pan. Tilt and spoon the melted garlic butter over the chops for 30 seconds. Keep the garlic moving so it doesn’t burn.

Finish in the oven: Transfer the skillet to the oven. Bake 6–10 minutes, depending on thickness, until the internal temperature reaches 145°F (63°C).

Rest and garnish: Remove from the oven and let rest 5 minutes. Spoon any pan juices over the top. Squeeze a wedge of lemon over each chop and sprinkle with fresh parsley.

Serve: Pair with roasted green beans, a simple Caesar salad, or mashed potatoes. Add extra lemon wedges on the side.