1. Center a rack in oven and heat to 400 degrees.
2. Combine breadcrumbs and garlic powder on a baking sheet and drizzle with 2 teaspoons oil. Mix with hands until oil is incorporated, then transfer to oven and toast, stirring once, until breadcrumbs are golden brown, 6 to 8 minutes. Transfer to a shallow bowl and let cool 5 minutes; set a wire rack in baking sheet and coat lightly with cooking spray.
3. Whisk eggs and mustard in a separate shallow bowl; season pork chops with salt and pepper. Working with one pork chop at a time, dip pork in egg mixture, letting excess drip off, then dredge in cooled breadcrumbs, pressing lightly to adhere. Transfer chops to prepared rack and bake until centers register 145 degrees, about 20 minutes.
4. Meanwhile, whisk vinegar, soy sauce, sugar, and remaining 1 teaspoon oil in a large bowl. Add cabbage, carrots, and scallions and toss until combined; season with salt and pepper to taste.
5. Divide pork and slaw among four plates and serve.
Source: Hannaford fresh Magazine, May - June 2019