Preheat your oven to 420°F and generously grease a large baking sheet or shallow baking dish with non-stick cooking spray or a light drizzle of olive oil. Use paper towels to thoroughly pat the pork chops completely dry on all sides, ensuring no surface moisture remains.

In a wide, shallow bowl, whisk together the all-purpose flour, garlic powder, onion powder, paprika, dried oregano, kosher salt, and black pepper until the seasonings are completely unified. Pour the 3 tablespoons of olive oil into a separate shallow bowl.

Take a dried pork chop and submerge it entirely into the olive oil, allowing any heavy excess oil to drip back into the bowl. Immediately drop the chop into the seasoned flour mixture, turning it over and pressing firmly to ensure a thick, even coating across the entire surface before shaking off any loose powder.

Arrange the coated pork chops in a single layer on your prepared baking sheet, ensuring they do not touch so hot air can circulate around them freely. Lightly mist the tops of the floured chops with a quick spray of cooking oil to help hydrate any dry flour patches and kickstart the browning process.

Bake uncovered at 420°F for 15 to 20 minutes, flipping the chops exactly halfway through the cooking cycle. Bake just until the exterior crust turns a crispy golden brown and a meat thermometer inserted into the thickest part reads 145°F, then remove from the oven and let the chops rest for 5 minutes to allow the internal juices to redistribute before slicing.