Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
Add the breadcrumbs, oil and all of the spices and herbs to a large resealable plastic bag. Seal the bag and gently rub the ingredients together until fully combined.
Pat the pork chops dry with paper towels (do not rinse) and place one chop into the bag. Seal, leaving a little air trapped inside so you can shake it around to coat. Shake gently until the pork chop is fully covered.
Lay the coated pork chop on the prepared baking sheet.
Repeat with each piece of pork, arranging the baking sheet at least 1-2 inches apart.
Bake in the preheated oven for 15 minutes. Flip the pork chops over and bake for an additional 10 minutes. Pork should register at least 140 degrees F on an internal meat thermometer.
Rest for 5 minutes, then garnish with fresh minced parsley if desired and serve immediately.
Storage - Leftovers can be stored in an airtight container in the fridge for up to 4 days.Reheating - For best results, reheat the leftovers in the oven at 400 degrees F for about 10-15 minutes until warmed and crispy again.