Parmesan Crusted Pork Chops

Whisk the salt, pepper, garlic powder, onion powder, and paprika together in a small bowl.
Season the pork chops with the spice mix on both sides and rub it in to coat.
Put the parmesan in a shallow bowl and press the pork chops into the cheese one at a time to cover them on both sides.
Once all the pork chops are covered in parmesan, mix the breadcrumbs into the remaining parmesan cheese, and set aside.
Whisk the eggs and water in a separate shallow bowl. Dip a pork chop into the egg, dripping off any excess.
Then cover with the breadcrumbs, pressing gently so that they stick better.
Heat the olive oil in a large skillet over medium heat, then add the pork chops, making sure they are not touching.
Cook for 1 minute then turn the heat down to medium-low and cook for another 2 minutes.
Gently flip the chops over, turn the heat back up to medium, and cook for 2 minutes then turn the heat down to medium-low.
Cook for another 2-3 minutes or until the internal temperature of the chops reaches 145 degrees Fahrenheit and the crust turns a light golden color.
Let them rest for about 5 minutes before garnishing with minced parsley if desired.