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Succulent boneless pork chops lightly coated with double-toasted, seasoned panko breadcrumbs.

Hands-on Time: 10 minutes
Total Time: 25 minutes
Makes: 4 servings (1 pork chop each)

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1	cup panko breadcrumbs
	PAM Professional™ No-Stick Cooking Spray
3	tablespoons mayonnaise
3	tablespoons Gulden's® Spicy Brown Mustard
1	teaspoon kosher salt
1	teaspoon herbes de Provence
1/2	teaspoon ground black pepper
4	boneless, center-cut pork chops, 1/2-inch thick (about 4 oz each)

Preheat oven to 350° F. Spread breadcrumbs evenly on baking sheet and lightly spray with cooking spray. Bake 5 to 7 minutes or until breadcrumbs are golden brown. Remove from oven; cool completely. Increase oven temperature to 425° F.
Mix mayonnaise and mustard in shallow dish; set aside. Place cooled crumbs in another shallow dish; add salt, herbes de Provence, and pepper. Blend well; set aside. Spray baking sheet with cooking spray; set aside.
Dredge pork chops, one at a time, into the mustard mixture, covering chop completely. Immediately dredge each pork chop into the crumb coating; place on prepared baking sheet.
Bake 12 to 15 minutes or until pork chops reach an internal temperature of 160° F. Serve immediately.

COOK'S TIPS: For extra-crispy pork chops, spray baking rack with cooking spray and place on baking sheet. Place coated chops on rack and bake as directed in Step 4.