Crunchy Pork Chops

1 box or bag of croutons

1/2 teaspoon  table salt 

1/2 teaspoon  garlic powder 

1/2 teaspoon  onion powder 

1/2 teaspoon  paprika 

1/2 teaspoon  dried thyme 

1/8 teaspoon  sugar 

1 large egg

1 cup of flour

4center-cut boneless pork chops , 3/4 inch to 1 inch thick (each 6 to 7 ounces), patted dry with paper towels

1. Adjust oven rack to middle position and heat oven to 425 degrees. Use the food processer to crumble crountons. Place croutons, salt, garlic powder, onion powder, paprika, thyme, and sugar in bowl. In another bowl create and egg wash and in another bowl have flour and salt ready. 

2. Bread pork chops. Transfer breaded pork chop to baking rack set over rimmed baking sheet. Repeat with remaining chops.

3. 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. Remove chops from oven and let rest on rack for 5 to 10 minutes. Serve immediately or cool complete then wrap in foil and place in freezer bag and freeze.