Crunchy Baked Pork Chops
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Loading...Baked to crispy perfection, the breading on these brined pork chops is beautifully seasoned with fresh herbs and Parmesan cheese.
Ingredients
- 1/4 cup Kosher Salt
- 4 Center-cut Boneless Pork Chops, 6 to 8 ounces each, 3/4 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 tablespoons)
- 3 Medium Garlic Cloves, minced or pressed through garlic press (about 1 tablespoon)
- 2 tbsp. Vegetable Oil
- Fresh Ground Black Pepper
- 2 tbsp. Grated Parmesan Cheese
- ½ tsp. Minced Fresh Thyme Leaves
- 2 tbsp. Minced Fresh Parsley Leaves
- ¼ cup Unbleached All-Purpose Flour plus 6 tablespoons
- 3 Large Egg Whites
- 3 tbsp. Dijon Mustard
- Lemon Wedges
Instructions
Adjust oven rack to middle position and heat oven to 350 degrees.
Dissolve 1/4 cup Kosher salt in 1 quart water in medium container or gallon-sized Ziplock bag. Submerge chops, cover with plastic wrap, and refrigerate 30 minutes.
Meanwhile, pulse bread in food processor until coarsely ground, about eight 1-second pulses (you should have about 3 1/2 cups crumbs). Transfer crumbs to a medium-sized bowl and add shallot, garlic, oil, 1/4 teaspoon salt, and 1/4 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.
Place 1/4 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.
Increase oven temperature to 425 degrees. Spray wire rack with nonstick cooking spray and place in rimmed baking sheet.
Dry chops thoroughly with paper towels. Season chops with pepper. Dredge 1 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 3 chops.
Bake until instant-read thermometer inserted into center of chops registers 150 degrees, 17 to 25 minutes. Let rest on rack 5 minutes before serving with lemon wedges.