1 egg
1 Tbsp. barbecue sauce
1/3 c. dry bread crumbs
2 tsp. grated Parmesan cheese
1/4 tsp. dried oregano
1/8 to 1/4 tsp. lemon-pepper seasoning
1/8 tsp. onion salt
2 bone-in pork chops, 3/4 inch thick

In a bowl, combine egg and barbecue sauce; mix well. In another bowl, combine bread crumbs, cheese, oregano, lemon-pepper and salt. Dip chops in egg mixture, then coat with bread crumb mixture. Place in a greased 8 inch square baking dish. Refrigerate for 2 hours. Bake, uncovered, at 325° for 1 hour or until juices run clear.