Step 1: Prepare the Pork Chops

1. Pat 4 boneless pork chops (about 1 inch thick) dry with paper towels. Season both sides with ½ tsp garlic powder, ½ tsp onion powder, ¼ tsp salt, and ¼ tsp black pepper.

2. Optional Sear: In a large skillet over medium-high heat, heat 1 tbsp olive oil or spray with cooking spray. Sear the pork chops for 2-3 minutes per side until lightly golden (not fully cooked). Transfer to the slow cooker. (Skip searing for a simpler prep; the dish will still be delicious.)

   • Tip: Searing enhances flavor and mimics the original recipe’s crust but isn’t essential for the slow cooker. Pat the chops dry for better browning if searing.

Step 2: Slow Cook the Pork Chops

1. Place the pork chops (seared or raw) in the slow cooker in a single layer. Add ¼ cup chicken broth or water to keep them moist during cooking.

2. Cover and cook on low for 4-6 hours or high for 2-3 hours, until the pork is tender and reaches an internal temperature of 145°F (63°C).

   • Tip: Check at the lower end of the time range to avoid overcooking. The pork should be juicy but hold its shape for breading. Reserve any slow cooker liquid for another use (e.g., gravy or soup).

Step 3: Prepare the Parmesan Crust

1. About 20 minutes before the pork is done, preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone mat (if using the oven method).

2. In a shallow dish, combine 1 cup grated Parmesan cheese, 1 cup panko breadcrumbs, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried oregano, ½ tsp salt, and ½ tsp black pepper. Mix well.

3. In another shallow dish, beat 2 large eggs with 1 tbsp Dijon mustard (if using) until combined.

   • Tip: Use a wide dish for easy dredging. If panko is unavailable, regular breadcrumbs work but may be less crispy. Stir the breadcrumb mixture to ensure even seasoning.

Step 4: Coat the Pork Chops

1. Remove the pork chops from the slow cooker and pat dry with paper towels to remove excess moisture. Let them cool slightly for easier handling.

2. Dip each pork chop into the egg mixture, ensuring full coverage, then dredge in the Parmesan-breadcrumb mixture, pressing lightly to adhere the coating.

   • Tip: If the pork is too wet, dust lightly with flour before dipping in the egg to help the coating stick. For a thicker crust, double-coat by repeating the egg and breadcrumb steps.

Step 5: Crisp the Coating

1. Option 1: Oven (preferred for crispy, golden finish):

   • Place the coated pork chops on the prepared baking sheet. Lightly spray with cooking spray or drizzle with 1 tsp olive oil for extra crispiness.

   • Bake at 400°F (200°C) for 8-12 minutes, flipping halfway through, until the crust is golden brown and crispy. Ensure the pork remains at 145°F (63°C) internally (it should already be cooked).

2. Option 2: Skillet (for stovetop crisping):

   • Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the coated pork chops and cook for 3-4 minutes per side until the crust is golden and crispy.

   • Check the internal temperature to ensure it stays at 145°F (63°C).

3. Option 3: Slow Cooker Finish (for a softer texture):

   • Return the coated pork chops to the slow cooker, placing them in a single layer. Cook on high for 15-20 minutes to set the coating. The crust will be softer, not crispy, but still flavorful.

   • Tip: For oven or skillet methods, watch closely to avoid burning the Parmesan. Keep cooked pork chops warm in a 200°F (93°C) oven while finishing others. The oven method is closest to the original recipe’s texture.

Step 6: Serve

1. Let the pork chops rest for 3-5 minutes to allow the juices to settle and the crust to set.

2. Garnish with chopped fresh parsley for a vibrant, fresh finish and serve with lemon wedges for a bright, zesty flavor.

3. Pair with sides like roasted vegetables, mashed potatoes, or a green salad for a complete meal.

   • Tip: Squeeze lemon juice over the pork chops just before eating to enhance the flavors. Slice the chops for a prettier presentation if desired.