Crispy baked pork chops with parmesan

I am so excited to have the blog back up and running because I have tons of recipes that I want to post!  The first one is one that I came across in Women's Day magazine, February 2013 titled, "Healthier Recipes from the Deens".  As you gals know, i typically don't eat any kind of meat aside from chicken, hamburgers, turkey, and oscar meyer hot dogs, but since I hate depriving Kirky of meat I have been going out of my comfort zone.  This was a recipe that I was assuming I would be making just for him, but when I tried it, it was so delish that I had a whole pork chop!  Here it is:

1/4 C all purpose flour
1 tsp garlic powder
1/2 tsp celery seed
1/4 tsp cayenne, Kosher salt (i used sea salt), and pepper
1 large egg plus 1 large egg white
1 Tbsp Dijon mustard
1.5 C panko bread crumbs (I used Italian seasoning ones)
1/2 C fresh flat leaf parsley, chopped
1/4 C grated Parmesan (I used the shredded parm that you get in the deli section)
2 tsp olive oil (i used garlic olive oil)
4 1-in. thick bone in pork chops ( I used boneless)

1.  Heat oven to 425.  Line a rimmed baking sheet with foil and place a rack on top.

2.  On a plate, combine the flour, garlic powder, celery seed, cayenne, and 1/4 tsp each salt and pepper.  In a shallow bowl, whisk together the egg, egg white and mustard.  On a second plate, combine the panko, parsley, Parmesan, and oil.

3. Coat the pork chops in the flour, then in the egg mixture (letting any excess drip off) and finally in the panko mixture, pressing gently o help adhere.  Place on the rack.

4.  Roast the pork chops until cooked through, 20-25 min. Let rest for 5 minutes before serving.

This was so easy to make and so delish!  When I was coating the pork chops with the panko mixture, I really did a heavy coating so that it would be really crispy.  Hope everyone enjoys!