Set oven rack to middle position and heat oven to 350°F.

Spray a wire rack with cooking 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 breadcrumbs. 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.

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 °425F.

Once the breadcrumb mixture has cooled to room temperature, add the Parmesan, thyme and parsley and toss to thoroughly combine.

In a medium bowl, whisk together mayonnaise, Dijon mustard, lemon zest and lemon juice.

Place ¼ cup flour in a shallow dish (just larger than one pork chop).

Place the breadcrumb mixture in another shallow bowl.

Using tongs, dredge one pork chop in flour and shake off the excess.

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 5 minutes before serving.

Enjoy!