Season the pork chops from both sides with salt, pepper, dried oregano and olive oil. In a skillet, heat the sunflower oil on low heat.

Meanwhile, combine the grated parmesan with the panko bread crumbs in a large bowl. Beat the egg in another bowl.

Dredge the pork chops first in the flour, then coat with the beaten eggs and finally gently press in the panko bread crumbs mixture.

Place the breaded Pork chops into the hot oil and slowly fry until browned and cooked through. Transfer the pork chops to a wire rack.

Slice the crusted pork chops and serve with lemon wedges or a side dish of your choice. Enjoy!