Breaded Pork Chops

Instructions

1. Place a rack in the center of the oven preheat to 425ºF. For easy clean up, line a rimmed baking sheet with parchment paper or aluminum foil. Place an ovensafe wire rack on top and generously coat it with nonstick spray.
2. Pat the pork dry. Use ½ teaspoon kosher salt to season the chops on both sides.
3. Set up your dredging stations: In a wide, shallow dish such as a pie plate, place the flour. In a second shallow dish, beat the egg until well blended. In a third shallow dish, whisk together the Panko, Parmesan, Italian seasoning, garlic powder, chili powder, pepper, and remaining ½ teaspoon salt.
4. Working 1 pork chop at a time, dredge it in the flour, then the egg, letting the excess drip off, then the breadcrumbs (I prefer to do this with tongs). Transfer to the prepared baking rack. Repeat with the remaining pork. Mist the top of the pork chops with nonstick spray.
5. Bake breaded pork chops until the meat it reaches 140ºF on an instant read thermometer, about 15 to 22 minutes, depending upon the thickness of your chops; check right at the 15-minute mark to assess their progress.
6. Remove the pork from the oven and let rest on the rack for 5 minutes. Enjoy hot, with a pinch of additional salt to taste.