Spritz on some olive oil instead of cooking spray directly onto the chops before baking. Panko provides the delightful crunch you only thought possible with a deep fry. Plus, the high baking temp gives you all that pan-fry pork chop-y goodness, even with the fat cut off.
Pork Cutlets with Maple-Spiced Apples & Red Cabbage
From EatingWell: October/November 2005
Pork and apples and red cabbage are meant for each other. Here all three appear in a mélange that brings together the Japanese tradition of panko-crusted pork chops with the New England tradition of seasoning with maple syrup and cider vinegar. Serve with a wild rice pilaf.