1 bottle nonstick vegetable oil spray (or spray margarine)

4 Tbsp. butter, melted

2 cups cornflake crumbs

2 cups Melba toast crumbs

3/4 cup Parmesan cheese, shredded

1/2 tsp. ground cayenne pepper

1 box dry onion-soup mix

2 Tbsp. Frank Davis Pork Seasoning

1 tsp. coarse-ground black pepper

3 whole eggs, well beaten

1 small can (5 oz.) evaporated milk

2 Tbsps. Frank Davis Garlic Hot Sauce

8 boneless pork rounds from the loin, 3/4 inch thick

First, spray a shallow 11 x 15 inch roasting sheet with nonstick vegetable oil cooking spray.

Then line the pan with parchment paper and pour the melted butter onto the paper and spread it around evenly with a pastry brush.

Next, preheat the oven to 425 degrees.

Then mix together in a large bowl the cornflakes crumbs, Melba toast, Parmesan cheese, cayenne pepper, onion soup mix, pork seasonings, and black pepper (it's okay to run the mixture through the food processor, but only until it is semi-coarse, not powdery fine).

In the meantime, place the beaten eggs into a shallow glass dish, along with the evaporated milk, and the hot sauce and whip everything together briskly.

Then one at a time thoroughly dip the chops into the egg mixture and dredge them in the coating crumb mix. When completely and evenly breaded, gently place each chop onto the paper in the prepared pan.

All that's left to do then is to bake the coated 'rounds' in the preheated oven for 10 minutes.

Then, with a pair of tongs so that you don't poke any unnecessary holes in the pork, turn the chops gently and bake them for another 10 minutes (or until no pink remains in the meat and juices run clear when tested with an ice pick). By the way, you'll know the pork is done to perfection when the internal cooking temperature reads 140 degrees on an instant-read thermometer.