Crunchy Baked Pork Chops

The first time I made this was with my husband. We saw it on America's Test Kitchen and it was fantastic! But a few weeks ago, when I searched for the recipe I couldn't find it again. Thanks to Smitten Kitchen this is the same thing! It's fabulous. I love how this method makes sure the entire pork chop stays crunchy. No soggy breadcrumbs here. You've got to try it. (by the way if you go to her blog, she has GORGEOUS prep pictures)

Enjoy!

{CRUNCHY BAKED PORK CHOPS}

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4 (6-8 oz.) boneless center-cut pork chops 

4 slices hearty white sandwich bread

1 small shallot, minced

3 medium garlic cloves, minced or pressed through garlic press 

2 T. vegetable oil
Ground black pepper
2 T. Romano cheese, grated (or Parmesan)
1/2 tsp. minced fresh thyme leaves
2 T. minced fresh parsley leaves
1/4 c. plus 6 T.  flour
3 large egg whites
3 T. Dijon mustard

Preheat oven to 350 degrees with rack in middle of oven. Tear bread into 1 inch pieces. Place in food processor and pulse until coarsely ground, about eight 1-second pulses (you should have about 3 1/2 cups crumbs). Transfer crumbs to rimmed baking sheet. Add and toss in 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 bread crumbs 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, Small lumps will still be in the batter, so don't freak out.

Increase oven to 425 degrees. Spray wire rack really well with nonstick cooking spray and place in rimmed baking sheet. 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.

Source: Smitten Kitchen