Homemade Shake-and-Bake Pork Chops with Mustard Sauce

1 1/4 cups panko breadcrumbs

3 Tbsp Garlic Olive Oil or Ultra Premium EVOO

1/2 tsp dried oregano

1/2 tsp dried parsley

1/4 tsp garlic powder

1/4 tsp onion powder

2 1/4 kosher or sea salt, divided

1 1/8 tsp freshly ground pepper, divided

4 (1/2" thick) or *2 (thick-cut) bone-in pork loin chops

2 Tbsp butter

1 large shallot, minced

1 cup reduced sodium chicken broth

1/4 cup Edmond Fallot Dijon mustard

2 Tbsp heavy cream

2 tsp fresh lemon juice

1 Tbsp chopped fresh flat-leaf parsley

Preheat oven to 425°. Stir together first 6 ingredients, 2 tsp salt and 1 tsp pepper in a bowl. Transfer mixture to a 1-gal zip-top plastic freezer bag. Sprinkle pork chops on both sides with remaining 1/4 tsp salt and 1/8 tsp pepper. Place 2 chops in breadcrumb mixture, and shake to coat well. Place chops on a wire rack on a baking sheet. Repeat with remaining chops (if using thin cut). Bake at 425° for 15 minutes; turn chops over, and bake 10 more minutes or until a meat thermometer inserted in thickest portion registers 155°. Let stand 5 minutes. Meanwhile, melt butter in a medium skillet over medium heat. Add shallot, and sauté 3 minutes or until softened. Increase heat to medium-high; add broth, and bring to a boil. Boil 1 minute. Stir in mustard, cream and lemon juice and cook, stirring occasionally, 2 to 3 minutes or until sauce slightly thickened. Stir in chopped parsley. Serve immediately with pork chops.

*I prefer to use Tomahawk pork chops