Using a gallon zip lock bag cut open on three sides, or two pieces of plastic wrap, cover your pork chops on both sides. With a meat mallet or back of a frying pan, pound the chops thin, about ¼” in thickness.
Whisk egg in a wide bowl or pie plate. In a separate bowl or pie plate, mix bread crumbs and parmesan.
Season pork chops with salt and pepper and coat chops in egg batter. Next, dip pork chops in bread-cheese mixture, patting lightly so that the breading adheres.
In a skillet, heat 1 Tbsp of olive oil on medium-high heat. Working in batches, add breaded pork chops and brown both sides, about 1-2 minutes per side.
Transfer pork chops to a wire rack in a sheet pan, finish in oven for 5 to 6 minutes, or until interior temperature is 145ºF. Serve pork chops with cherry tomato vinaigrette, and fresh chives.