Preheat the oven to 400 degrees.

Place the flour in a shallow dish. Place the egg in a separate shallow bowl. Set aside.

On a large plate, combine the panko breadcrumbs, parmesan cheese, oregano, garlic powder, and onion powder. Mix well.

Pat the pork chops dry with paper towels and season both sides with salt and black pepper. Add the pork chops to the flour and turn to coat all sides, including the edges. Shake off excess flour and transfer the chops to the egg. Turn to coat all sides and edges. Allow excess egg to drip off and transfer the chops to the plate with the panko mixture. Turn to coat all sides and edges, pressing the mixture into the pork chops.

Heat the oil in an oven-proof skillet over medium-high heat. When the oil is hot, add the pork chops and cook for 1 minute per side, until golden brown. Transfer the pan to the oven and bake for 10 to 14 minutes, until a meat thermometer registers 140 to 145 degrees (do not over-bake or your pork chops will be chewy). Alternatively, if you don’t have an oven-proof skillet, transfer the seared chops to a lined baking sheet or shallow baking pan and bake as instructed.

Cool for 5 minutes before serving.