Thaw and dry chops:

If the pork chops are frozen, thaw them, then use paper towels to blot away any moisture.

Beat eggs:

Beat the eggs in a shallow dish.

Mix breading:

Combine the bread crumbs, flour, salt and pepper, dried mixed herbs, and any additional seasoning in a separate shallow dish.

Preheat oven:

Set the oven to 200°C (400°F (205°C)).

Bread pork chops:

Dip each pork chop into the egg, then coat with the dry mixture, pressing firmly so it sticks.

Pan-fry chops:

Pour oil into a skillet and warm over medium-high heat. Cook the breaded chops for 5 minutes per side until they turn golden.

Bake chops:

Place the browned chops into an oven-safe dish and bake in the preheated oven for 20-30 minutes until fully cooked.

Blot and serve:

Take the chops out of the oven, blot with a kitchen towel, and serve.