2 rib cut pork chops (1/2 inch thick)
1 egg
1/4 cup panko bread crumbs
1/4 cup flour
1/4 tsp. each onion and garlic powder
pinch ground or rubbed sage
1 small onion, thinly sliced
olive oil spray
salt and pepper

Preheat oven to 375°F.

In a shallow dish, beat egg using a fork. Sprinkle pork chops lightly with salt and pepper.

Combine bread crumbs, flour and garlic and onion powder. Dip chops first in egg, then in crumbs and coat fully.

Place rib ends toward center in an aluminum foil lined (or spray pan with olive oil spray) 8-inch square dish. Top with onion slices. Spray with olive oil spray. Sprinkle very lightly with a pinch of onion powder, garlic powder and sage.

Cook at 375°F for 12 minutes. Halfway through, turn chops over and run under broiler for 2 or 3 minutes. Turn off oven.

Cover with aluminum foil and let stand, covered (still in oven), for 5 minutes before serving.

Different sized pork chops will require different cooking times. When pork chops are done, juices will no longer run pink when pierced with a fork. Temperature with an instant read thermometer should read 155°F away from the bone.