Preheat your oven to 350°F. While the oven heats, mince the garlic cloves finely and set aside. Pat the pork chops dry with paper towels—this is crucial for developing a golden crust. Season both sides of each chop generously with salt and black pepper, then sprinkle the panko evenly over one side of each chop, pressing gently so it adheres. This coating will add a delightful crispy texture to the finished dish.

Heat the olive oil in a large oven-safe skillet over medium-high heat until shimmering. Once hot, carefully place the pork chops panko-side up in the pan and sear for 5-6 minutes without moving them—this creates a rich, caramelized crust. Flip the chops and sear the other side for another 5-6 minutes until golden brown. I've found that resisting the urge to move the meat during searing makes all the difference in flavor development. Once done, transfer the seared chops to a lightly greased 9x13-inch baking dish, arranging them in a single layer.

In the same skillet with the browned bits still clinging to the bottom (don't clean it—this is liquid gold for flavor), add the minced garlic and cook over medium heat for about 30 seconds until fragrant. Immediately add the oregano, thyme, red pepper flakes, and smoked paprika, stirring constantly for about 30 seconds more. These spices will bloom in the heat, releasing their full aromatic potential and creating the flavor foundation for your sauce.

Pour the chicken broth into the pan, scraping the bottom with a wooden spoon to release all the caramelized bits that are packed with flavor. Add the sun-dried tomatoes (sliced into thin strips) and stir to combine. Let this simmer for about 1 minute, then reduce heat to medium-low and stir in the cream, grated pecorino romano, and parsley. Stir gently until the cheese melts completely and the sauce becomes silky and cohesive. Taste and adjust seasonings if needed. I like to add a small pinch of extra salt here to brighten the flavors, since the cream can mute them slightly.

Pour the sauce from Step 4 evenly over the seared pork chops in the baking dish, making sure each chop is nestled in the creamy sauce. Sprinkle the fresh basil over the top of each chop. Transfer the baking dish to the preheated 350°F oven and bake for 30 minutes, until the pork is cooked through and the sauce is bubbling gently around the edges. The pork chops should reach an internal temperature of 145°F for perfectly juicy results.