On a flat bowl or plate, combine breadcrumbs, parmesan cheese, garlic powder, salt and black pepper. In a bowl, whisk an egg.
Pat dry defrosted pork chops. Coat pork chop in egg mixture on both sides, then coat pork chop with breading on both sides (coat 2-3 times if necessary). Repeat for until all the pork chops are coated.
In a large skillet, turn to medium/medium high heat and melt 1-2 tbsp of butter.
Once skillet is hot and butter is melted (make sure there is a thin layer of butter on the entire surface of the skillet), add pork chops to skillet. (Do not overlap pork chops and cook in a few batches if necessary.)
Cook pork chops on one side for a few minutes. Once pork chops are browned, flip and cook on the other side until pork chops are done (See note 1). If necessary, turn down the heat slightly if pork chops are browned on the outside and not completely done on the inside to avoid burning the chops. I typically turn the heat down slightly half way through cooking. Add more butter as needed to properly brown the pork chops.
Remove from heat and set side for a few minutes. Sprinkle lemon juice onto pork chops.
Serve and enjoy!