Preheat oven to 325ºF.
Season the chops with salt and pepper. Arrange 3 shallow dishes: one with flour, one with the eggs beaten with mustard and one with the breadcrumbs seasoned with cheese, garlic, onion and herbs. Bread the pork first in flour, then the eggs and finally the seasoned breadcrumbs.
Heat a thin layer of oil, 3-4 tablespoons, in a large, ovenproof skillet over medium to medium-high heat. Brown pork chops about 5 minutes, turning once then transfer skillet to oven and cook through, about 10 minutes more.
For the Orange and Red Onion Topping, peel and section the oranges away from section membranes and chop. Combine with onions, parsley and oregano, and season with salt and pepper; dress with olive oil.