Position rack in center of oven and preheat the oven to 400?F.
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Line a large rimmed baking sheet with aluminum foil and place a wire rack on top.
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Place the melba toast in a food processor and pulse to form coarse crumbs, about 3 pulses.
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Transfer the crumbs to a large plastic resealable food storage bag and add the Italian Essence, 2 tablespoons of the Baby Bam, the garlic powder, Parmesan cheese, and vegetable oil. Close the bag and shake to combine.
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In a medium mixing bowl, beat the eggs and remaining 2 teaspoons of Baby Bam with a fork.
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Using your hands, dip the pork chops one at a time into the eggs, then place in the bag, close, and shake to coat on both sides, pressing so that the crumbs adhere.
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Place the chops on the wire rack on the baking sheet.
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Bake until the pork chops are cooked through and the coating is golden brown and crisp, about 20 minutes.
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Using oven mitts or pot holders, remove the baking sheet from the oven and serve the chops immediately.
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YIELD: 6 servings