Preheat oven to 425 degrees F. Generously coat a baking sheet with non-stick cooking spray or line with parchment paper. Set aside.
Whisk the eggs and milk together in a shallow bowl.
Place the breadcrumbs in another shallow dish. Add the ranch dressing mix and cheese; stir everything together.
Season the pork chops with salt and pepper. Dip both sides in the egg wash and then into the breadcrumbs. Place on the prepared sheet pan.
Place potatoes in a large bowl. Drizzle with 1 tablespoon olive oil and season with ½ teaspoon parsley, ¼ teaspoon garlic powder, ¼ teaspoon salt, and ⅛ teaspoon pepper. Toss everything together until the potatoes are well coated. Lay on the baking sheet next to the pork chops.
Bake pork chops and potatoes for 15 minutes.
Add broccoli to the same mixing bowl you used for the potatoes. Add remaining olive oil and seasonings. Toss to coat broccoli.
Remove baking sheet from oven. Use tongs to flip the pork chops over and stir the potatoes. Add broccoli to potatoes and sprinkle with Parmesan cheese. Bake for another 12 to 15 minutes or until the pork reaches an internal temperature of 145 degrees and the potatoes are fork-tender.