Place pork chops on a cutting board and make sure your work space is sturdy. Cover the pork chops with plastic wrap and then pound the pork chops with a meat tenderizer until they are about ¾-inch thick.
Sprinkle both sides of the pork chops with 2 teaspoons of coarse salt. Massage the salt into the pork chops and set them aside.
Add parmesan, cornmeal, brown sugar, garlic powder, thyme, pepper and the remaining salt into a medium-sized bowl and mix until combined. Set aside.
In a separate bowl whisk together the eggs. Set aside.
Dredge each pork chop through the egg mixture and then through the parmesan mixture. Flip the pork chop around a few times in the parmesan mixture so the pork chop is coated in the parmesan mixture.
Heat a large, oven safe cast iron skillet over medium/high heat and add oil to the pan.
When the oil is fragrant and sizzling, add the pork chops to the skillet and brown for 4-5 minutes on each side or until both sides are golden brown.
When the internal temperature of the pork chop reaches 145ºF remove the pork chops from the stove top.
Let the pork chops rest for 5 minutes before serving.