I tried something different last night.
I brined some pork chops, coated them with a layer of mayo, dredged them in seasoned bread crumbs, and baked them on a rack.
Overall it was pretty good, but there were a few problems...
1. The chops I bought were too thin. I think to do it this way, to get a balance between well cooked chop and browned, crispy coating, the chops would have to be at least 1 inch think.
2. The rack I used was too low. It didn't allow enough air circulation so the breading on the underside got soggy.