In a shallow dish, mix together the Melba toast crumbs, 1/2 teaspoon salt, garlic powder, onion powder, paprika, basil, oregano, and sugar.
Add 2 tablespoons of mayonnaise and work evenly into crumbs.
Pat pork chops dry with a paper towel and season with salt and pepper.
Cover chops completely with mayonnaise, the dredge thoroughly with Melba crumb mixture.
Press on crumbs to adhere.
Place breaded chops on a wire rack set on a rimmed baking sheet.
Bake until coating is golden brown and centers of chops register 140 degrees on instant-read thermometer, 18-20 minutes. Remove from oven and let rest on rack until centers of chops read 150 degrees before serving, 5-10 minutes.
Melba crumbs should range in size from sand to small pebbles. If the pork chops are thicker than 1 inch, they may need longer to cook.