quick and crunch breaded Pork chops

	1 5 oz box melba toast, crused coarse OR PANKO BREAD CRUMBS salt/pepper 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon paprika 1 teaspoons minced fresh or 1/2 t. dried thyme 1/8 teaspoon sugar 6 Tbs mayonnaise 4 boneless pork chops, 1" thick 1 Heat oven to 425° and adjust rack to middle position 2 prepare crumb coating: mix the crumbsk salt, garlic and onionj powderk paprika, thyme, and sugar in shallow dish. Add 2 T. of mayo and work evenly into crumbs 3 Season and coat chops: Pat chops dry with paper towel and season with salt/pepper. cover chops completelyl with remaining 1/4 cup mayo and dredge thoroughly with crumbs including sides. Press on crumbs to make sure they adnere. Transfer breaded chops to wire rack set on rimmed baking sheet. 4 Bake Pork Chops: Bake chops until coating is golden brown and center of chops register 140° on instant-read thermomenter, 18-22 minutes. Remove chops from oven and let rest on rack until center of chops reach 150°° before serving, 5-10 minutes