In a bowl, combine the Greek yogurt, freshly grated Parmesan cheese, garlic powder, onion powder, paprika, salt, black pepper, and dried oregano. Whisk until smooth and well combined, then squeeze in the fresh lemon juice and stir to incorporate. The marinade should be creamy and well-seasoned—taste it and adjust seasonings if needed. I like to let the spices sit for a minute to bloom and release their flavors into the yogurt base.

Pat the pork chops dry with paper towels—this helps the marinade adhere better to the meat. Place them in a shallow dish or baking pan, then generously spread and coat both sides of each chop with the yogurt marinade from Step 1, making sure to work it into any crevices. Cover the dish with plastic wrap and refrigerate for at least 30 minutes (or up to 4 hours for deeper flavor). The yogurt's acidity will help tenderize the meat while the spices infuse.

Preheat your oven to 400°F. Heat a large oven-safe skillet over medium-high heat and add the extra virgin olive oil. Once shimmering, carefully remove the pork chops from the marinade, allowing excess to drip off slightly, and place them in the hot skillet. Sear for 2-3 minutes per side until golden brown—this creates a flavorful crust. I find that this quick sear adds a nice contrast in texture while locking in the juices before finishing in the oven.

Transfer the skillet (or pour the chops into a baking dish if your skillet isn't oven-safe) to the preheated 400°F oven. Bake for 12-15 minutes until the pork reaches an internal temperature of 145°F when measured with a meat thermometer at the thickest part. Don't overcook—pork is safely done at 145°F and will stay juicy at this temperature.

Remove the pork chops from the oven and let them rest for 5 minutes on a warm plate or cutting board. This resting period allows the juices to redistribute throughout the meat, ensuring they stay tender and moist when you cut into them. Serve immediately while warm, with any pan juices spooned over the top if desired.