Preheat the oven to 400 degrees F.
Set up a working station. In a shallow bowl add the flour, salt, pepper, celery salt, garlic powder, and onion powder.
In another shallow bowl add the eggs and beat. To another bowl add the panko bread crumbs.
Pat dry the pork chops and dredge in the flour mixture and shake off the excess. Dip into the beaten eggs, then coat with the panko bread crumbs, press down on the crumbs to help adhere to the meat.
In a 12-inch cast-iron skillet heat, 2 tablespoons of the olive oil or more if need over medium heat. Making sure that the skillet is well coated with the oil.
Once the oil is heated add two or three chops making sure not to overcrowd. Once the chops are brown after 1 to 2 minutes repeat until all are browned.
Arrange the chops in the skillet and place in the oven and bake for 10 to 12 minutes or until they reach an internal temperature of 145 degrees F and are no longer pink.
Remove from the oven and place chops on a platter. Let them rest for a few minutes before serving.