Crunchy Baked Pork Chops

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I’m on a roll with pork chops. This will be the second pork chop recipe posted in a month, which is somewhat funny because I don’t normally cook a lot with pork chops. I guess I’ve had too many meals cooked for me with bland, boring, and quite overdone chops. This recipe is not the case and happens to be my favorite pork chop recipe yet. I can say its my favorite because I’ve made it several times since receiving the cookbook and I’m typically not one to repeat recipes over and over.

Lets talk chops, shall we?

The pork chop comes out moist and juicy every time and the breading provides the perfect crunch with each bite. Instead of just dipping the meat into an egg mixture in order to adhere the breadcrumbs, this recipe uses a mixture of Dijon mustard and egg whites. While the Dijon does not overpower the dish, it gives you a subtle undertone with each bite that you can’t quite figure out.  The recipe itself may seem like a lot of steps, but the breadcrumb mixture can be made and stored in an air-tight container for up to 3 days and the breaded chops can be frozen before baked for up to a week (just increase the cooking time by 15 to 20 minutes). So no excuses, prep this weekend for an easy weeknight meal next week!

Crunchy Baked Pork Chops

From Whole Lotta Oven | Main Dishes

A juicy and tender pork chop, breaded and baked to perfection.

50:00
30:00
20:00
4 servings

Ingredients

  • 4 boneless, center-cut pork chops
  • 1/4 cup kosher salt
  • 4 slices white bread
  • 2 tablespoons vegetable oil
  • 1 small shallot, minced
  • 3 medium garlic cloves, minced
  • Ground black pepper
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons minced fresh parsley
  • 1/2 teaspoon minced fresh thyme
  • 1/4 cup plus 6 tablespoons all-purpose flour
  • 3 large egg whites
  • 3 tablespoons Dijon mustard
  • Lemon wedges, for serving

Directions

  1. Adjust oven rack to the middle position and preheat the oven to 350 degrees. In a medium bowl, dissolve 1/4 cup salt in 4 cups of water. Submerge the chops in the brine, cover with plastic wrap and refrigerate for 30 minutes. Remove the chops from the brine, rinse, and pat dry with paper towels. Note: Skip this step if the pork chops have been injected with any kind of salt solution.
  2. Meanwhile, pulse the bread in a food processor to coarse crumbs. (You should have about 3 1/2 cups of bread crumbs) Transfer the crumbs to a rimmed baking sheet, add the oil, shallot, garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper. Toss the crumbs until evenly coated with the oil. Bake until golden brown and dry, about 15 minutes, stirring twice during the baking time. (Do not turn off oven) Cool to room temperature. Toss the crumbs with the Parmesan, parsley, and thyme.
  3. Place 1/4 cup of the flour in a pie plate. In a second pie plate, whisk the egg whites and mustard together; add the remaining 6 tablespoons of flour and whisk until almost smooth, with pea-sized lumps remaining.
  4. Increase the oven temperature to 425 degrees. Spray a rack with vegetable oil spray and place over a rimmed baking sheet. Season the chops with pepper. Dredge 1 pork chop in the flour; shake off the excess. Using tongs, coat with the egg mixture; let the excess drip off. Coat all sides of the chop with the bread-crumb mixture, pressing gently so that a thick layer of crumbs adheres to the chop. Transfer the breaded chop to the wire rack. Repeat with remaining chops.
  5. Bake until the center of the chop registers 140 to 145 degrees on an instant-read thermometer, about 20 minutes. Let rest on a wire rack for 5 minutes; serve with lemon wedges.

Source: America’s Test Kitchen

Linked Up to: Buns in My Oven & Taste and Tell

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One Response to Crunchy Baked Pork Chops

  1. Deborah says:

    I don’t cook with pork chops nearly enough! These look wonderful. Thanks so much for sharing with Taste and Tell Thursdays!

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