Line a large rimmed baking sheet with aluminum foil and place a wire rack on top.
Transfer the crumbs to a large plastic resealable food storage bag and add the Italian Essence, 2 tablespoons of the Baby Bam, the garlic powder, Parmesan, and vegetable oil. Close the bag and shake to combine.
In a medium mixing bowl, beat the eggs and remaining 2 teaspoons of Baby Bam with a fork.
Using your hands, dip the pork chops 1 at a time into the eggs, then place in the bag, close, and shake to coat on both sides, pressing so that the crumbs adhere.
Place the chops on the wire rack on the baking sheet.
Using oven mitts or pot holders, remove the baking sheet from the oven and serve the chops immediately.