Preheat the oven to 400 degrees F (205 degrees C). Line a rimmed baking sheet with parchment paper.
In a shallow dish or on a plate, mix the Walnut (3 tablespoon), Parmesan Cheese (3 tablespoon), Sea Salt (to taste), and Ground Black Pepper (to taste).
In another shallow dish or wide bowl, lightly beat the Free Range Egg (1).
One at a time, dip a Boneless Pork Chops (2) in the egg, let it drip for a few seconds, then coat it completely with the walnut and Parmesan mixture. Place it on the baking sheet and repeat with the other chop.
Bake the chops for 10 minutes, then flip and continue baking until the middle of the chops reaches 145 degrees F (63 degrees C) in the center, about 10 minutes more.
Let rest for a few minutes, then serve. Garnish with Italian Flat-Leaf Parsley (to taste) if desired.