Golden Crunchy and Spicy Pork Chops

2 cups panko bread crumbs

2 teaspoons sweet paprika

1 teaspoon rubbed sage

½ teaspoon onion powder

½ teaspoon garlic powder

½ teaspoon celery seeds

½ teaspoon dried basil

½ teaspoon fresh ground black pepper

5 tablespoons low fat mayonnaise dressing, divided

1 tablespoon Dijon mustard

4 center-cut boneless pork chops (6-7 ounces each)

Vegetable oil spray, preferably olive oil

Place oven rack in center position and heat oven to 425 degrees.

Line a jellyroll pan with foil and place an oven-safe wire rack into the pan. Set aside.

To a food processor fitted with plastic blade, add panko, paprika, sage, onion powder, garlic powder, celery seeds, basil, black pepper and 2 tablespoons mayonnaise to a food processor; pulse 3 or 4 times to thoroughly and quickly mix the ingredients. Transfer crumb mixture to a nonstick pie pan.

In a small bowl, whisk remaining 3 tablespoons mayonnaise and mustard.

Pat pork chops dry with paper towels. Using your fingers, coat each chop with 1 tablespoon mayonnaise mixture. Place chops in crumb mixture, sprinkle top of pork chop with crumb mixture, and press down firmly on chop to adhere crumbs. Turn chops over and repeat, making sure crumbs coat both sides and edges. Place chops on prepared rack. .

Bake pork chops until juices run clear and an instant-read thermometer inserted into the center of the chop reads 145 to 150 degrees, about 18-20 minutes. Remove chops from oven and let rest, on rack, for 5-10 minutes. Serve immediately.

Serves four.

@Recipe nutrition:Nutrition values per serving: 534 calories (26 percent from fat), 15.5 g fat (3.8 g saturated), 50.1 g carbohydrates, 4.5 g fiber, 43.5 g protein, 107 mg cholesterol, 727 mg sodium.