ADD OIL TO A LARGE FRYING PAN OVER MEDIUM-HIGH HEAT AND ALLOW IT TO COME TO TEMPERATURE. PREHEAT OVEN TO 350° AND PREP A SHEET PAN WITH FOIL.
PREPARE EACH DREDGING STATION:
IN THE FIRST TRAY, WHISK TOGETHER THE EGGS.
IN THE SECOND TRAY, COMBINE THE PARMESAN, BREADCRUMBS, OREGANO, GARLIC POWDER, SALT AND PEPPER.
PAT THE PORK CHOPS DRY WITH A PAPER TOWEL.
DIP EACH CHOP INTO THE EGG, AND THEN COAT THOROUGHLY IN THE BREADCRUMB MIXTURE.
COOK FOR 1-1 1/2 MINUTES ON ONE EACH SIDE.
TRANSFER TO BAKING SHEET AND COOK FOR 12-14 MINUTES.