Pound pork chops to 1/4 inch thick and set aside.
Season breadcrumbs with oregano and salt, mix thoroughly.
Transfer half of breadcrumb mix to a wide plate and set rest aside.
Beat eggs and transfer to flat surfaced bowl.
Dip chops into eggs and then dredge through breadcrumbs, one chop at a time.
Press breadcrumbs onto pork to ensure its secure.
Add the parmesan to the set aside breadcrumbs and mix and transfer to flat plate.
Dip pork chops into eggs once again and then dredge through breadcrumbs, one chop at a time.
Heat 2 tbsp of oil in skillet and then add breaded pork chops. It is likely you will only be able to fit 2 chops into your skillet at one time.
Cook until golden brown for approx. 3 minutes each side.
Add the other 2 tbsp of oil to skillet and cook the other two pork chops.
Serve immediately with salad