Position rack in center of oven and preheat the oven to 400 degrees F.
Line a large rimmed baking sheet with aluminum foil and place a wire rack on top.
Place the melba toast in a food processor and pulse to form coarse crumbs, about 3 pulses.
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.
Bake until the pork chops are cooked through and the coating is golden brown and crisp, about 20 minutes.
Using oven mitts or pot holders, remove the baking sheet from the oven and serve the chops immediately.
1/2 teaspoon celery salt
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon ground black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
2 tablespoons dried parsley
2 tablespoons salt
3 tablespoons paprika
Place all the ingredients in a small mixing bowl and stir well to combine, using a wooden spoon. Then store in an airtight container for up to 3 months.
Yield: about 3/4 cup