Preheat the oven to 425 degrees F. Swirl butter in a large baking dish to coat the bottom. (I didn't need both tablespoons for my entire pan, and used less to keep the bottoms from getting soggy)
In a large shallow dish, whisk the egg and milk to combine. Place the breadcrumbs in another shallow dish.
Season the pork with salt and pepper.
Dip a chop in the egg mix, allowing excess to drain. Then place in bread crumbs, to cover, pressing to coat.
Lay each chop in the prepared pan.
Bake for 20 to 25 minutes, flipping chops once halfway through cook time until the pork chops reach an internal temperature of 145 F with an instant read thermomter.
Remove from oven and allow to rest 5 minutes before serving with your favorite sides.