Preheat your oven to 400°F. Line a rimmed baking sheet with aluminum foil and place a wire rack on top. Spray the wire rack generously with cooking spray.
Crack the eggs into a shallow bowl and beat lightly with a fork.
In a separate shallow bowl, mix the panko breadcrumbs, grated parmesan cheese, garlic salt, black pepper, onion powder, and Italian seasoning until well combined.
Pat the pork chops dry with a paper towel. Dip one pork chop into the beaten eggs, letting the excess drip off.
Transfer the chop to the breadcrumb mixture. Press the mixture firmly into both sides of the meat to ensure an even coating.
Place the breaded pork chop onto the prepared wire rack. Repeat with the remaining chops.
Lightly mist the tops of the breaded chops with cooking spray to help them brown.
Bake for 15 to 18 minutes, or until the thickest part of the pork reaches 145°F on a meat thermometer and the crust is golden brown.
Remove from the oven and let rest on the rack for 3 minutes before serving.