Preheat the oven to 425 ℉.
Grease a large baking pan or sheet pan.
In a small bowl, stir together the dried ranch seasoning, 1 teaspoon salt, ¼ teaspoon black pepper, garlic powder, Italian blend seasoning, and paprika.
In a large bowl, toss the potatoes with olive oil.
Sprinkle ½ of the prepared seasoning mixture on the potatoes, reserving the rest for the pork chops.
Sprinkle the parmesan cheese over the potatoes and toss until evenly coated.
Arrange the potatoes cut side down on ½ of the greased baking sheet.
Transfer the baking sheet to the oven and roast the potatoes for 10 minutes.
Season the pork chops with salt and black pepper on both sides.
In a shallow, medium-sized bowl, stir together the breadcrumbs and the reserved seasoning mixture.
In a second shallow, medium-sized, bowl whisk together the milk and eggs.
Dip the pork chops, one at a time, into the milk mixture and then into the breadcrumb mixture until all sides are coated. You can re-dip the coated pork chops in the milk and the breadcrumbs again for an extra thick layer of coating.
Remove the baking pan from the oven and place the coated pork chops on the empty half of the pan.
Return the baking sheet to the oven and cook, flipping the pork chops halfway through, until the pork reaches 145℉ internally and the potatoes are fork-tender, about 20 minutes.
Serve hot with ranch dressing.