Preheat oven to 425º F. Toss panko with oil on a rimmed baking sheet. Bake, stirring occasionally, until golden brown, 7-10 minutes. Watch closely as it will burn! Transfer to plate and turn oven down to 400ºF.
Place pork chops in a large resealable baggie and pound down one at a time with a mallet or bottom of a heavy pan to make chops about 1/4 inch thick.
Once pounded out, season each chop with salt and pepper. Then coat in mustard and dip in browned panko crumbs, pressing firmly to adhere.
Place each coated pork chop on a broiling rack (or something similar) and bake in preheated oven for 10-15 minutes, until opaque throughout. Serve and enjoy!