This simple preparation is perfect for a weeknight — just shake and bake!
Preheat the oven to 450ºF. Combine the panko, oil, Parmesan, Italian seasoning and 3/4 teaspoon each salt and pepper in a large resealable plastic bag. Put the pork chops in a large bowl and toss to coat with 1 tablespoon water. Place the pork chops in the bag and shake well to coat, pressing the breadcrumb mixture firmly into the meat.
Place the pork chops on a wire rack set on a baking sheet and top evenly with any breadcrumbs remaining in the bag. Bake until the breadcrumbs are dark golden and the internal temperature of the chops registers 165ºF on an instant-read thermometer (avoid touching bone), about 30 minutes. Serve immediately with lemon wedges, if using.