Preheat the oven to 425 degrees. Place a wire rack on a baking sheet then coat the rack with cooking spray.
Stir together the panko crumbs, olive oil, 2 teaspoons of salt, 1 teaspoon of black pepper, oregano, parsley, garlic powder, paprika and onion powder in a large zip lock bag. Seal the bag and shake very well to mix the ingredients thoroughly.
Season both sides of the pork chops with the remaining 1/4 teaspoon of salt and 1/8 teaspoon pepper. Place a chop in the bag and shake to coat both sides very well. Carefully place the coated chop on the prepared wire rack and repeat with the remaining pork chop.
Bake the pork chops for 15 minutes; carefully turn chops over and continue to bake for another 10-12 minutes, or when a meat thermometer registers 145-155 degrees, per your desired degree of doneness. Remove from the oven.
Make the mustard sauce while the pork chops are baking by melting the butter in a medium skillet over medium heat.
Add the shallot and saute for 2-3 minutes or until softened. Add the garlic and cook, stirring constantly, for 1 minute. Increase the heat to medium-high; add broth, and bring to a boil for 1 minute.
Stir in the mustard, cream and lemon juice, and cook, stirring occasionally for 2-3 minutes or until the sauce is slightly thickened. Taste and season with sea salt and freshly cracked pepper, to taste then add the parsley and stir to combine.
Serve the pork with the mustard sauce on the side. Enjoy.