Pat the pork chops completely dry with paper towels. Season both sides with salt and pepper and let them sit at room temperature for 15 minutes. This helps the meat retain its juices during the high-heat bake.

In one shallow bowl, place the beaten eggs. In a second bowl, combine the Panko, Parmesan, smoked paprika, garlic powder, and sage.

Dip each chop into the egg, then into the breadcrumb mixture. Press the breading firmly onto the meat with the palm of your hand to ensure a thick, even coating that won't fall off in the oven.

Place a wire cooling rack on top of a baking sheet and arrange the chops on the rack. Elevating the meat allows hot air to circulate underneath, ensuring the bottom is just as crispy as the top.

Just before sliding into the oven, lightly drizzle the melted butter over the breaded chops. This helps the Panko turn a deep golden brown.

Bake at 400°F for 15–20 minutes. Use a meat thermometer to pull the chops when they reach an internal temperature of 145°F.

Let the chops rest on the rack for 5 minutes before serving. This allows the fibers to relax and the juices to redistribute.