Heat the oven to 400°F. Line a large baking sheet with foil and lightly coat it with nonstick cooking spray.

Pat the pork chops VERY dry on all sides with paper towels.

Set up a breading station with the whisked eggs in one shallow dish and the Oven Fry or homemade coating in another.

Dip one pork chop into the egg, coating both sides and the edges. Allow the excess egg to drip off.

Press the chop firmly into the seasoned coating. Turn and coat the other side and edges, pressing the breading onto the pork so it adheres well.

Place the breaded chop on the prepared baking sheet. Repeat with the remaining pork chops.

Sprinkle a little additional coating over any bare spots.

Place approximately 1 tablespoon butter on top of each pork chop.

Bake the chops. For approximately 1-inch-thick bone-in chops, begin checking the internal temperature around the 18 to 20-minute mark. Cooking time will vary according to the thickness of your chops and your oven.

While the pork bakes, whisk together the honey, yellow mustard, red wine vinegar, paprika and approximately half of the minced parsley.

When the pork chops are nearly finished, remove the baking sheet from the oven.

Drizzle some of the honey mustard glaze over each pork chop.

Turn the oven OFF and return the glazed chops to the warm oven for approximately 5 minutes, or just long enough for the glaze to settle into the crispy coating and for the chops to reach their finished temperature.

Verify the pork has reached at least 145°F in the thickest part, without the thermometer touching the bone.

Remove the chops from the oven and allow them to rest for at least 3 minutes.

Sprinkle with the remaining fresh parsley.

Serve with additional CLEAN honey mustard glaze for dipping, if desired.