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Crunchy Baked Pork ChopsPreheat oven to 350
BUY PORK CHOPS THAT ARE NOT ENHANCED
4 (6-8oz) boneless center-cut or loin pork chops
4 slices white sandwich bread (Pepperidge Farm), torn into 1' pieces
2 Tblsp vegetable oil
1 small shallot, minced
3 medium garlic cloves, minced
2 Tblsp grated Parmesan cheese
2 Tblsp chopped parsley
1/2 tsps minced fresh thyme leaves
1/4 cup plus 6 Tblsp all purpose flour
3 large egg whites
3 Tblsp Dijon mustard
STEPS
1. Dissolve 1/4 cup salt in 4 cups of water in a large bowl. Submerge the chops in the brine, cover and refrigerate for 30 minutes
2. Pulse the bread in a food processor to coarse crumbs. Transfer the crumbs to a rimmed baking sheet, add the oil, shallot, garlic, 1/4 tsp salt, and 1/4 tsp pepper, and toss to coat the crumbs. Bake until golden about 15 minutes. Cool to room temp, toss with Parmesan, parsley, and thyme. Leave oven on.
3. Place 1/4 cup of the flour in a pie plate. In a second plate, whisk the egg whites and mustard together;add the remaining 6 Tblsp four and whisk until almost smooth, some lumps remain.
4. Increase the oven temp to 425. Spray a wire rack with Pam and place over a baking sheet. Season the chops with pepper and dredge pork chop in flour, coat with egg mixture, then bread crumb mixture, pressing so the crumbs adhere to the chop. Transfer to wire rack and proceed with the remaining chops in the same manner.
5. Bake chops until the center temp reads 140-145, about 20 minutes. Let stand on rack for 5-10 minutes, then serve
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