Crunchy Pork Chops

• (5 ounce) box melba toast, broken into pieces↗1 box
• teaspoon salt↗1⁄2 teaspoon
• teaspoon garlic powder↗1⁄2 teaspoon
• teaspoon onion powder↗1⁄2 teaspoon
• teaspoon paprika↗1⁄2 teaspoon
• teaspoon dried thyme↗1⁄2 teaspoon
• teaspoon sugar↗1⁄8 teaspoon
• tablespoons mayonnaise, divided↗6 tablespoons
• boneless pork chops↗4

Step-by-step instructions

1. 1

   Adjust the oven rack to the middle position and preheat the oven to 425 degrees Fahrenheit.

2. 2

   Place Melba toasts, salt, garlic powder, onion powder, paprika, thyme, and sugar in a zip-top bag and seal.

3. 3

   Pound the toasts to coarse crumbs, leaving some the size of small pebbles.

4. 4

   Add 2 tablespoons mayonnaise to the bag and work it into the crumb mixture. Transfer to a large plate.

5. 5

   Working with one chop at a time, coat with 1 tablespoon mayonnaise using your fingers or the back of a spoon; coat thoroughly with Melba crumb mixture.

6. 6

   Press on the crumbs on the chop to make sure they adhere; lay the chop on a wire rack set over a rimmed baking sheet.

7. 7

   Bake the pork chops on the wire rack until the coating is golden brown and the center registers 135 degrees, approximately 16 to 22 minutes.

8. 8

   Transfer the chops to a clean plate and let rest until the pork reaches an internal temperature of 145 to 150 degrees (5 to 10 minutes).