Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

In a shallow dish, whisk together 2 large eggs and 1 tablespoon of Dijon mustard.

In another shallow dish, combine 1 cup of panko breadcrumbs, 1/2 cup of grated Parmesan cheese, 1 teaspoon of garlic powder, 1/2 teaspoon of paprika, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper.

Dip each pork chop (about 6, 1-inch thick) into the egg mixture, ensuring both sides are coated. Then, dredge the pork chop in the breadcrumb mixture, pressing gently to adhere.

Place the breaded pork chops on the prepared baking sheet. Spray lightly with cooking spray.

Bake for 20-25 minutes, or until the internal temperature reaches 145°F (63°C) and the breading is golden brown and crispy.

Let the pork chops rest for a few minutes before serving.