Preheat the oven to 400 degrees Fahrenheit. Lightly coat with olive oil on a large rimmed baking sheet. Set aside.

Clean and cut the veggies, and pat dry to remove excess moisture. Add potatoes, carrots, and onion to a large bowl. Add olive oil.

In a small bowl, add all the "Seasoning Mix" ingredients and stir to combine. Add half of the seasoning mix to the bowl with the veggies and toss to combine. Arrange the veggies in one layer on half of the prepared baking sheet and transfer them to the oven. Bake for 20-25 minutes.

Whisk together the eggs and the milk in a large bowl. Set aside.

Add the panko bread crumbs to a large bowl and combine with the remaining seasoning mix.

Once the potatoes have been baking for 20-25 minutes, season the pork chops with salt and pepper. Using tongs, take a pork chop, dip it into the milk mixture, and toss it into the breadcrumb mix. Place it on the other half of the baking sheet. Repeat with the others.

Ensure the breadcrumb mixture is not soggy or wet after dipping the first pork chops. If needed, add more panko breadcrumbs. For a thicker coating, dip each pork chop again into the milk and breadcrumb mixture after the first round of dipping. In that case, the panko breadcrumb quantity should be doubled.

Bake for 12-15 minutes or until the coating is golden brown. Flip the pork chops onto the other side, toss the veggies, and bake for another 12-13 minutes or until golden brown.

Garnish with parsley and serve.