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Crunchy Baked Pork Chops

Source of Recipe


Cook's Illustrated



List of Ingredients



• Table salt
  
• 4 boneless center-cut 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 shallot, minced (about 2 Tbsp)
  
• 3 medium cloves garlic, minced or pressed through garlic press (about 1 Tbsp)
  
• 2 Tbsp vegetable oil
  
• Ground black pepper
  
• 2 Tbsp grated Parmesan cheese
  
• ½ tsp minced fresh thyme leaves
  
• 2 Tbsp minced fresh parsley leaves
  
• ¼ cup plus 6 Tbsp unbleached all-purpose flour
  
• 3 large egg whites
  
• 3 Tbsp Dijon mustard
  
• Lemon wedges
  






Instructions



1. Adjust oven rack to middle position and heat oven to 350 ° F. Dissolve ¼ cup salt in 1 quart water in medium container or gallon-sized zipper-lock bag. Submerge chops, cover with plastic wrap, and refrigerate 30 minutes. Rinse chops under cold water and dry thoroughly with paper towels.
   
   
2. Meanwhile, pulse bread in food processor until coarsely ground, about eight 1-second pulses (you should have about 3½ cups crumbs.) Transfer crumbs to rimmed baking sheet and add shallot, garlic, oil, ¼ teaspoon salt, and ¼ teaspoon pepper. Toss until crumbs are evenly coated with oil. Bake until deep golden brown and dry, about 15 minutes, stirring twice during baking time. (Do not turn off oven.) Cool to room temperature. Toss crumbs with Parmesan, thyme, and parsley.
   
   
3. Place ¼ cup flour in pie plate. In second pie plate, whisk egg whites and mustard until combined; add remaining 6 tablespoons flour and whisk until almost smooth, with pea-sized lumps remaining.
   
   
4. Increase oven temperature to 425 ° F. Spray wire rack with nonstick cooking spray and place in rimmed baking sheet. Season chops with pepper. Dredge one pork chop in flour; shake off excess. Using tongs, coat with egg mixture; let excess drip off. Coat all sides of chop with bread crumb mixture, pressing gently so that thick layer of crumbs adheres to chop. Transfer breaded chop to wire rack. Repeat with remaining three chops.
   
   
5. Bake until instant-read thermometer inserted into center of chops registers 150 ° F, 17 to 25 minutes. Let rest on rack 5 minutes before serving with lemon wedges.
   
   Serves 4