Brine chops: Dissolve ¼ cup table salt in 1 quart water in a medium-sized container. Place the chops in the brining solution, cover and refrigerate 30 minutes. Rinse the chops under cold water and pat dry with paper towels before proceeding.
2 pork chops, 1/4 cup table salt, 1 quart water
Set oven to 350°F.
Spray a wire rack with non-stick spray and set it on a foil-lined, rimmed baking sheet. Set aside.
In a medium bowl, whisk together mayonnaise and Dijon mustard
1/2 cup mayonnaise, 2 tbsp dijon mustard
Place ¼ cup flour in a shallow dish (just larger than one pork chop).
1/4 cup flour
Place the cracker crumbs in another shallow bowl.
1/2 cup cracker crumbs
Using tongs, coat one pork chop in flour and shake off the excess.
Baste both sides of the pork chop with a thin coating of the mayonnaise/mustard
Gently press the chop, on all sides, in the crumb mixture being sure a thick layer of crumbs adheres.
Transfer the breaded chop to the prepared wire rack and repeat with the remaining pork chops.
Bake 12 minutes.
Flip chops and bake 12 minutes or until a meat thermometer inserted into the center of the chops registers 145°F.145°F – blush of pink155°F – no pink Remove from the oven and let rest 5 minutes before serving.