Sprinkle pork chops with salt and pepper. In shallow bowl, beat egg lightly; set aside.
In another shallow bowl, stir together bread crumbs, cheese and oil. Preheat oven to 425.
Dip pork chops in eggs to coat, letting excess drip off. Coat both sides well in bread crumb mixture and place on parchment paper-lined baking sheet. Repeat with all pork chops.
Roast in oven for 10-15 minutes or until golden and hint of pink remains inside. Serve with lemon wedges to squeeze over top.
Notes
The nutrition information presented on this site should be considered an estimate as the calculations will change based on the exact products you use in your own kitchen.