Crunchy Sesame Pork Chops

Step 1: Toast sesame seeds in small skillet over medium-low heat, stirring frequently, until fragrant and golden, 4 to 5 minutes.

Step 2: Adjust oven rack to middle position and heat oven to 425 degrees.

Step 3: Place toasted sesame seeds, Melba toast pieces, salt, garlic powder, onion powder, paprika, thyme, and sugar in heavy-duty zipper-lock freezer bag.

Step 4: 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.

Step 5: Add 2 tablespoons mayonnaise to bag and work mayonnaise evenly into crumb mixture by gently squeezing outside of bag.

Step 6: Transfer Melba crumb mixture to large plate.

Step 7: Using your fingers, coat 1 chop with 1 tablespoon mayonnaise.

Step 8: Transfer to plate with Melba crumbs, sprinkle top of pork chop with some Melba mixture, and press down firmly on chop to adhere crumbs.

Step 9: Flip chop and repeat, making sure that thick layer of crumbs coats both sides and edges.

Step 10: Transfer breaded pork chop to baking rack set over rimmed baking sheet. Repeat with remaining chops.

Step 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.

Step 12: Remove chops from oven and let rest on rack for 5 to 10 minutes.