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1
Adjust oven rack to middle position and heat oven to 425 degrees.
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2
Place Melba toast pieces, salt, garlic powder, onion powder, paprika, thyme, and sugar in heavy-duty zipper-lock freezer bag.
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3
Seal bag and pound with heavy blunt object (such as a rolling pin) until Melba toasts are crushed but still have some crumbs the size of small pebbles.
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4
Add 2 tablespoons mayonnaise to bag and work mayonnaise evenly into crumb mixture by gently squeezing outside of bag.
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5
Transfer Melba crumb mixture to large plate.
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6
Using your fingers, coat 1 chop with 1 tablespoon mayonnaise.
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7
Transfer to plate with Melba crumbs, sprinkle top of pork chop with some Melba mixture, and press down firmly on chop to adhere crumbs.
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8
Flip chop and repeat, making sure that thick layer of crumbs coats both sides and edges.
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9
Transfer breaded pork chop to baking rack set over rimmed baking sheet.
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10
Repeat with remaining chops.
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11
Bake pork chops until juices run clear and instant-read thermometer inserted into center of chop registers 145 to 150 degrees, 16 to 22 minutes.
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12
Remove chops from oven and let rest on rack for 5 to 10 minutes.
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13
Serve immediately.
