Crunchy Baked Pork Chops

americastestkitchen.com

Amanda Tuttle

table salt

4 center-cut boneless pork chops, 6 to 8 ounces each, ¾ to 1 inch thick, trimmed of excess fat

4 slices hearty white sandwich bread, torn into 1-inch pieces

1 small minced shallot (about 2 tablespoons)

3 medium garlic cloves, minced or pressed through garlic press (about 1 tablespoon)

2 tablespoons vegetable oil

ground black pepper

2 tablespoons grated Parmesan cheese

½ teaspoon minced fresh thyme leaves

2 tablespoons minced fresh parsley leaves

¼ cup unbleached all-purpose flour plus 6 tablespoons

3 large egg whites

3 tablespoons Dijon mustard

Lemon wedges

note: BEFORE YOU BEGIN

This recipe was developed using natural pork, but enhanced pork (injected with a salt solution) will work as well. If using enhanced pork, eliminate the brining in step 1 (see related How To Cook). The bread crumb mixture can be prepared through step 2 up to 3 days in advance. The breaded chops can be frozen for up to 1 week. They don't need to be thawed before baking; simply increase the cooking time in step 5 to 35 to 40 minutes. This recipe was developed using natural pork, but enhanced pork (injected with a salt solution) will work as well. If using enhanced pork, eliminate the brining in step 1 (see related How To Cook). The bread crumb mixture can be prepared through step 2 up to 3 days in advance. The breaded chops can be frozen for up to 1 week. They don't need to be thawed before baking; simply increase the cooking time in step 5 to 35 to 40 minutes.

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