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1
Position rack in center of oven and preheat the oven to 400 degrees F.
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2
Line a large rimmed baking sheet with aluminum foil and place a wire rack on top.
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3
Place the melba toast in a food processor and pulse to form coarse crumbs, about 3 pulses.
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4
Transfer the crumbs to a large plastic resealable food storage bag and add the Italian Essence, 2 tablespoons of the Baby Bam, the garlic powder, Parmesan, and vegetable oil.
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5
Close the bag and shake to combine.
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6
In a medium mixing bowl, beat the eggs and remaining 2 teaspoons of Baby Bam with a fork.
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7
Using your hands, dip the pork chops 1 at a time into the eggs, then place in the bag, close, and shake to coat on both sides, pressing so that the crumbs adhere.
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8
Place the chops on the wire rack on the baking sheet.
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9
Bake until the pork chops are cooked through and the coating is golden brown and crisp, about 20 minutes.
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10
Using oven mitts or pot holders, remove the baking sheet from the oven and serve the chops immediately.
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11
1/2 teaspoon celery salt
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12
1 teaspoon dried thyme
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13
1 teaspoon dried basil
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14
1 teaspoon dried oregano
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15
1 teaspoon ground black pepper
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16
2 teaspoons garlic powder
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17
2 teaspoons onion powder
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18
2 tablespoons dried parsley
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19
2 tablespoons salt
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20
3 tablespoons paprika
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21
Place all the ingredients in a small mixing bowl and stir well to combine, using a wooden spoon.
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22
Then store in an airtight container for up to 3 months.
