1. Season the pork chops with salt and pepper.
2. In a small bowl, mix together the Dijon and Worcestershire sauce.  
3. Dip each pork chop in the mustard mixture to cover and coat heavily with breadcrumbs.
4. Preheat the oven to broil. Cover a baking sheet with foil and lay a baking rack on top. Lay 4 of the coated pork chops on the baking rack and broil for 5 to 7 minutes on each side or until done.

To freeze extra chops:
Do not bake before freezing. After breading pork chops, wrap individually, label, and freeze for up to 2 months.

Label:
Remove from freezer to defrost or place on rack directly from the freezer. Preheat the oven to broil. Cover a baking sheet with foil and lay a baking rack on top. Lay the coated pork chops on the baking rack and broil for 8 to 12 minutes on each side or until done.