| 5 oz. Melba toast, broken into rough pieces |
| 1/2 t. salt |
| 1/2 t. garlic powder |
| 1/2 t. onion powder |
| 1/2 t. paprika |
| 1/2 t. dried thyme |
| 1/8 t. sugar |
| 6 T. mayonnaise |
| 4 center-cut boneless pork chops (3/4 to 1" thick) |
Place Melba toast pieces, salt, garlic powder, onion powder, paprika, thyme, and sugar in a heavy-duty zipper-lock freezer bag. Seal bag and pound with heavy blunt object until Melba toasts are crushed but still have some crumbs the size of small pebbles. Add 2 T. mayonnaise to bag and work evenly into crumb mixture by gently squeezing outside of bag. Transfer mixture to large plate.
Pat pork chops dry using paper towel. Using fingers, coat 1 chop with 1 T. mayonnaise. Transfer to plate with Melba crumbs, sprinkle top of pork chop with Melba mixture, and press down firmly on chop to adhere crumbs. Flip chop and repeat, making sure that thick layer of crumbs coats both sides and edges. Transfer breaded chop to baking rack set over rimmed baking sheet. Repeat with remaining chops.
Bake pork chops at 425° until internal temperature reaches 145-150° (about 16-22 minutes). Remove from oven and let rest for 5-10 minutes. Serve immediately.
Makes 4 chops.