Combine mustard, olive oil, garlic powder, thyme, onion powder, oregano, ¼ teaspoon kosher salt, ¼ teaspoon black pepper and basil in a small bowl to use as a marinade. Add pork chops to zipper bag and pour marinade over chops and refrigerate overnight.
Preheat oven to 400°F or 200°C
Spread Parmesan cheese in a shallow dish or pie pan and coat each pork chop on all sides.
Add a flat roasting rack to a shallow dish or cookie sheet and place chops on rack. Or you can use a roasting pan with flat rack.
Season with remaining ¼ teaspoon kosher salt and ¼ teaspoon black pepper.
Bake for 15-20 minutes (or until pork reaches the recommended internal temperature of 155°F or 69°C).
Optional - raise oven rack to top and broil on high until crispy.
Recipe Notes
Do not overcook Use a meat thermometer to ensure the pork reaches the right temperature without overcooking.Marinate In a pinch marinade your boneless pork chops for 1 hour. Since these are thin pork chops you won't lose much in terms of flavor between the overnight marinade and one hour.Pork chops sizes Try to buy pork chops that are the same size so they all cook at the same rate and finish at the same time.Searing pork chops You can sear the parmesan-crusted pork chops on a cast iron skillet on either side for 2 minutes to give them a golden crisp before finishing them off in the oven.