Serve with a crisp mixed green salad and your favorite steamed vegetable.
Place a 15x12-inch piece of parchment paper, plastic wrap or foil on kitchen counter. Spread crumb mixture onto center of paper instead of in the pie plate. Coat chops with the crumb mixture as directed, then wrap up any remaining crumb mixture in the paper and discard. This makes cleanup a snap.
Coat chops with crumb mixture as directed; place in freezer-weight resealable plastic bag, separating each chop with piece of waxed paper. Seal bag; freeze chops up to 2 weeks. When ready to serve, thaw chops in refrigerator, then cook as directed.