Preheat oven to 425 degrees and grease a large baking pan/sheet pan. In a small bowl stir together all seasoning ingredients. In a large bowl toss potatoes with olive oil, then sprinkle half of the seasoning mix (reserve second half for later) and parmesan cheese over the potatoes and toss to coat. (Alternately you can save parmesan cheese for sprinkling on top just before serving).
Arrange potatoes cut-side-down on one half of the prepared baking sheet and transfer to the oven for 10 minutes while you prepare the pork chops.
Season pork chops with salt and pepper on both sides. In one medium sized, shallow bowl stir together panko breadcrumbs with reserved seasoning mix and set aside. In a second medium sized, shallow bowl whisk together milk and eggs.
Dip pork chops in the milk mixture, turning to coat all sides, then dip in the breadcrumb mixture turning to coat all sides. (For extra-thorough coating you can repeat dipping in milk and breadcrumbs once more) Remove baking pan from oven and arrange pork chops on the empty half of the pan.
Return pan to oven for 10 minutes, then flip pork chops over and bake another 10 minutes or until pork chops are cooked through (completely white through the middle or temperature of 140 degrees ) and potatoes are fork-tender.
Serve pork chops and potatoes immediately with ranch dressing for dipping. Enjoy!