Set oven rack to middle position and preheat oven to 350°F. Spray a wire rack with nonstick spray and set it over (or inside) a foil-lined, rimmed baking sheet. Set aside.
Place the bread in a food processor and pulse until coarsely ground, about eight short pulses. The bread should yield about 3½ cups of breadcrumbs. In
4 slices hearty white sandwich bread
In a medium-sized bowl, place the crumbs, shallot, garlic, oil, ¼ teaspoon kosher salt, and ¼ teaspoon freshly ground black pepper. Toss until the crumbs are evenly coated with oil.
1 shallot, 3 cloves garlic, 2 tablespoons vegetable oil, Kosher salt and freshly ground black pepper
Pour the mixture onto a rimmed baking sheet and bake 15 minutes (stir after 5 minutes and after 10 minutes). Bake until crumbs are dry and are a deep golden brown.
Transfer the baking sheet to a cooling rack, leave the oven on, and increase the temperature to 425°F.
Once the breadcrumb mixture has cooled to room temperature, add the Parmesan, thyme and parsley and toss to thoroughly combine.
2 tablespoons freshly grated Parmesan cheese, ½ teaspoon minced fresh thyme leaves, 2 tablespoons minced fresh parsley leaves
In a medium bowl, whisk the mayonnaise, Dijon mustard, lemon zest, and lemon juice together.
⅓ cup mayonnaise, 1 tablespoon Dijon mustard, 1 teaspoon grated lemon zest, 2 tablespoons lemon juice
Place ¼ cup of flour in a shallow dish (just larger than one pork chop).
¼ cup all-purpose flour
Place the breadcrumb mixture in another shallow bowl.
Using tongs, dredge one pork chop in flour and shake off the excess.
4 center-cut boneless pork chops
Dredge the pork chop in the mayonnaise/mustard mixture and let the excess drip off.
Gently press the chop, on all sides, in the breadcrumb mixture being sure a thick layer of crumbs adheres.
Transfer the breaded chop to the prepared wire rack and repeat with the remaining 3 pork chops.
Bake 17-25 minutes, or until a meat thermometer inserted into the center of the chops registers 150°F. Remove from the oven and let rest for 5 minutes before serving.