first of all, 350 for 30 min is way too much for a pork chop unless it's 3 or 4 bones worth. Second, what is your method of adhesion, in regards to panko to pork chop? are you mixing the panko with anything or just sprinkling it on the chops? the absolute best way for perfect pre-browned panko, if necessary, is to pan-fry them with a large amount of fat (I mix butter and oil) and to keep them moving constantly by shaking the pan and stirring with a whisk or fish spat. strain into a chinois, pour out onto paper towel or whatever, and immediately mix with herbs/other flavorings. Considering that you're asking abut pork, I would cook the chops to 1/2 temp below what you want, pull them and slather with quality mustard, and then add the panko. Broil briefly to reheat/crisp the panko and meld the flavor with the mustard. Rest 5-7 min and serve.