Pat the pork chops dry with paper towels. If necessary, lightly pound them to an even 3/4-inch thickness. Season both sides with the kosher salt and black pepper.

Arrange three shallow dishes for breading. Add the flour to the first dish. In the second dish, whisk together the eggs and water. In the third dish, combine the Italian breadcrumbs, panko, Parmesan cheese, garlic powder, Italian seasoning, onion powder, and smoked paprika.

Dredge each pork chop in the flour, shaking off any excess. Dip into the egg mixture, allowing the excess to drip off, then firmly press into the breadcrumb mixture until completely coated.

Transfer the breaded pork chops to a wire rack or baking sheet and allow them to rest for 5 minutes. This helps the breading adhere to the pork during cooking.

Heat the olive oil and butter in a large skillet over medium heat. Once the butter is melted and the oil is shimmering, carefully add the pork chops, working in batches to avoid overcrowding.

Cook for approximately 4–5 minutes per side until golden brown and crispy. Adjust the heat as needed to prevent the breading from burning. The pork chops are done when the internal temperature reaches 145°F.

Transfer the cooked pork chops to a clean wire rack and rest for 3–5 minutes. Sprinkle with chopped parsley and additional Parmesan cheese. Serve immediately with lemon wedges.