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Quick & Crunchy Pork Chops

Source of Recipe

by Terri B., from Cook's Country


List of Ingredients

5 ounces Melba toast, broken into rough pieces (I used the multigrain kind)
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/2 teaspoon dried thyme
1/8 teaspoon sugar
6 tablespoons mayonnaise, divided (I used Miracle Whip Light)
4 boneless pork sirloin chops


Recipe

1. Adjust oven rack to middle position and heat oven to 425. Place a baking rack on a rimmed baking sheet. Combine first seven ingredients in heavy duty zipper lock freezer bag. Seal bag and pound with heavy blunt object. until Melba toasts are crushed but still have some crumbs the size of small pebbles. Add 2 T of mayo to bag and work evenly itno crumb mixture by gently squeeing outside of bag. Transfer mixture to large plate.

2. Using fingers, coat each chop with 1 T mayo. Transfer to plate with toast mixture and press down firmly on chop to adhere crumbs. Flip chop and repeat, making sure that thick layer of crumbs coats both sides and edges. Transfer to baking rack.

3. Bake until juices run clear and instant-read thermometer registers 145 to 150 degrees, 16 to 22 minutes. Remvoe from oven and let rest on rack for 5 to 10 minutes before serving.