Beat eggs in a shallow bowl. Place breadcrumbs in another shallow bowl. Place the cheese in another shallow bowl.
Sprinkle the pork chops with salt and pepper, to taste. Dredge the pork chops in the cheese, pressing to combine. Next, dip the pork chops in the eggs, allowing excess egg to drip off. Lastly dredge the pork chops in the breadcrumbs, pressing to coat. Repeat with the remaining pork chops.
Heat the olive oil in a large skillet, over medium heat. Cook the pork chops until they have reached an internal temperature of 145 F, about 8 minutes per side. Set on a plate and tent with foil.