Preheat oven to 425°. Stir together first 6 ingredients, 2 tsp. salt, and 1 tsp. pepper in a bowl. Transfer mixture to a bowl.
Sprinkle pork chops on both sides with remaining 1/4 tsp. salt and 1/8 tsp. pepper. Place 2 chops in breadcrumb mixture to coat well. Place chops on a wire rack on a baking sheet. Repeat with remaining chops.
Have a skillet hot and pan sear the pork till you get a nice golden brown then finish off in the oven till the temp of 155 Let stand 5 minutes.
Chef David Gauthier from Smokey Rose returns to Good Day to make a quick and flavorful pork chop.
Shake & Bake Pork Chops
1 1/4 cups panko (Japanese breadcrumbs)
3 tablespoons olive oil ply some to pan sear
1/2 teaspoon dried oregano
1/2 teaspoon dried parsley
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
2 1/4 teaspoons kosher salt, divided
1 1/8 teaspoons freshly ground black pepper, divided
4 (1/2-inch-thick) bone-in pork loin chops
2 tablespoons butter
1 large shallot, minced
1/4 cup Dijon mustard
2 tablespoons heavy cream
2 teaspoons fresh lemon juice
1 tablespoon chopped fresh flat-leaf parsley
Melt butter in a medium skillet over medium heat. Add shallot, and sauté 3 minutes or until softened. Increase heat to medium-high; add broth, and bring to a boil. Boil 1 minute. Stir in chopped parsley. Serve immediately with pork chops.