Double Crunchy Baked Pork Chops (#2304)
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- 1 Salt to taste, 1/4 cup for brine
- 4 Pork Chops, Centre Cut boneless, 6 to 8 ounces each, 3/4 to 1-inch thick, trimmed of excess fat
- 4 slices Bread torn into small pieces
- 2 tablespoons Shallots minced, 1 small one
- 4 cloves Garlic medium sized, or 2 to 3 large sized, or to taste, minced or pressed
- 2 tablespoons Olive Oil or canola oil, or any vegetable oil
- 1 Black Pepper freshly ground
- 2 1/2 tablespoons Parmesan Cheese
- 1/2 tsp Thyme freshly minced
- 4 tablespoons All-Purpose Flour for coating the chops
- 3 large Egg Whites
- 3 tablespoons Dijon Mustard
- 6 tablespoons All-Purpose Flour for the batter
- 1 Lemon wedges, to serve
- Adjust oven rack to the middle of the oven.
- Preheat the oven to 350° f (180° c) degrees.
- Dissolve 1/4 cup salt in 1 quart water in a medium or large bowl to create the brine.
- Place the chops into the brine, cover and refrigerate for at least half an hour.
- Rinse the chops under cold running water and pat dry thoroughly with papper towels.
- Make the seasoned bread crumbs.
- Add the bread into a food processor. Pulse until a coarse meal forms, 10 to 15 seconds. This should make about 3 cups of fresh bread crumbs.
- Add the crumbs to a large bowl along with the shallots, garlic and black pepper. Drizzle the olive oil and toss to thoroughly combine.
- Bake until dry and deep golden brown. Stirring every 4 or 5 minutes. This should take 10 to 15 minutes depending on your oven.
- Remove and let the bread crumbs cool to the room temperature then add the parmesan cheese, thyme and parsley and toss to combine.
- Add 4 tablespoons of the flour to a shallow plate.
- In a pie plate, whisk the egg whites and mustard until well blended then whisk in 6 tablespoons flour until smooth and a thick batter has been created.
- Increase the oven temperature to 425 degrees f.
- Coat a wire rack (cookie cooling rack is perfect) with cooking spray and set on a rimmed baking sheet.
- Season the chops with freshly ground black pepper.
- Lightly coat each pork chop in the flour, shake off any excess.
- Using tongs, dip to coat the floured chop with the batter and allow the excess to drip off.
- Coat all sides of chop with the bread crumb mixture, pressing gently to let the chop evenly coated on all sides.
- Place the breaded chop to the wire rack.
- Repeat the same steps with the remaining chops.
- Bake until a thermometer inserted into the center of chops reaches 150 f degrees, about 20 to 25 minutes.
- Allow to rest on the rack for 5 minutes.
- Serve warm with the lemon wedges.
- We like to serve on a bed of pea purée and/or peas and carrots.