Adjust oven rack to middle position and heat oven to 275°F.

Melt butter in a 10-inch skillet over medium heat. Add panko and cook, stirring frequently, until golden brown (3-5 minutes). Transfer to a bowl and sprinkle with ? teaspoon salt.

In a second bowl, stir together Dijon mustard, brown sugar, dry mustard, garlic, cayenne, 1 teaspoon salt, and 1 teaspoon pepper until smooth.

Set a wire rack in a rimmed baking sheet and spray it with vegetable oil spray. Pat chops dry with paper towels and arrange on the rack, spacing 1 inch apart.

Brush 1 tablespoon mustard mixture over the top and sides of each chop (leave bottoms uncoated).

Spoon 2 tablespoons toasted panko evenly over each chop and press lightly to adhere.

Roast until the internal temperature registers 140°F, about 40 to 50 minutes.

Remove from oven and let rest on the rack for 10 minutes before serving.

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This low-and-slow method gives the pork a moist, tender interior with a crisp, flavorful deviled crust featuring Dijon, brown sugar, and cayenne for a balanced sweet-spicy profile.