Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil, then place a wire rack on top. Lightly spray the wire rack with cooking spray to prevent sticking.

Pat the pork chops thoroughly dry with paper towels. This crucial step helps the coating adhere better and promotes a crispier crust. Lightly brush each side of the pork chops with olive oil, then spread a thin, even layer of Dijon mustard over both sides of each chop.

In a shallow dish (such as a pie plate or a wide bowl), combine the Panko breadcrumbs, finely grated Parmesan cheese, garlic powder, onion powder, dried oregano, dried basil, black pepper, salt, and optional red pepper flakes. Whisk or stir well to ensure all the spices and cheese are evenly distributed throughout the breadcrumbs.

Dredge each pork chop in the breadcrumb mixture, pressing gently to ensure a thick, even coating on all sides. Make sure the entire surface is covered.

Place the coated pork chops on the prepared wire rack on the baking sheet, ensuring there is some space between each chop for even air circulation.

Bake for 20-25 minutes, or until the internal temperature of the thickest part of the pork chops reaches 145°F (63°C) when measured with an instant-read thermometer. The crust should be golden brown and crispy.

Once cooked, remove the pork chops from the oven and let them rest on the wire rack for 5 minutes before serving. Resting allows the juices to redistribute, ensuring tender and moist chops. Garnish with fresh chopped parsley if desired.