Yield: enough for 12 chops

adapted from many

• 1½cups plain bread crumbs, or half panko
  
• ½tsp garlic powder
• 1½tsp onion powder
• ½tsp oregano
• 1½tsp paprika
• ½tsp parsley
• ½tsp celery seed
• 1tsp sugar
• 2tsp table salt
• A few grinds of black pepper
• —
• 41-inch thick boneless pork chops
• ½cup of Mix
• canola oil

Preheat your oven to 425°F.

Combine bread crumbs and seasonings in a bowl. Mix well.

Place the needed amount of Mix in a plastic Ziploc bag, ½ cup for 4 chops.

Note: Freeze remaining mix in a separate Ziploc bag.

Drizzle canola oil over chops and rub to coat well.

One at a time, place your chops in the bag and shake to coat in the mixture. Press to get a good coating on sides and edges.

Place on a baking sheet lined with a Silpat or tin foil (if desired) and bake for 10 to 20 minutes, until cooked through, 145°F in thickest part.