adapted from Smitten Kitchen via Cooks Illustrated

1/4 cup salt

1 quart water

4 center cut, boneless pork chops

1 cup whole wheat Panko bread crumbs

2 garlic cloves, minced

1 teaspoon fresh thyme leaves

2 tablespoons Parmesan cheese

1/4 cup flour plus 3 additional tablespoons

2 tablespoons Dijon mustard

2 egg whites

Preheat oven to 425.  Make sure the rack is in the middle of your oven.  In a mixing bowl, dissolve salt in the water.  Add the pork to the bowl.  Cover with plastic wrap and place in the refrigerator.  Let the pork sit form 30-90 minutes.  Rinse chops under cold water and dry thoroughly with paper towels.  

Set out 3 bowls.  In the first bowl, combine the bread crumbs, garlic, thyme, and Parmesan cheese.  In the second bowl, place 1/4 cup flour.  In the third bowl, whisk together the egg whites and the Dijon mustard until well combined.  Add the remaining flour and form a loose paste - make sure there aren't any lumps in the mixture.

Line a baking sheet with parchment paper.  Place a wire rack over the baking sheet.  Spray the rack with cooking spray.  Using a pair of tongs, dredge the pork chops in the flour mixture, egg mixture, and then breadcrumbs.  Place on the wire rack.  Bake in the oven for 17-25 minutes.