Oven Baked Pork Chops

Dr. Sweetpea loves pork chops. I'll usually buy a pack each week and make it for him after work with some kind of sauce over them. Since the oven fried chicken were a hit last week, I decided to make crunchy baked pork chops to see if he'll like them and they were a massive hit. I served them with a side of pasta salad (his favorite) and he devoured his meal in no time flat. Definitely another keeper recipe for us.

Crunchy Oven Baked Pork Chops

(Source: America's Test Kitchen) 

Table 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 minced shallot (about 2 tablespoons)

3 medium garlic cloves, minced or pressed through garlic press (about 1 tablespoon)

2 tablespoons vegetable oil

Ground black pepper

2 tablespoons grated Parmesan cheese

1/2 teaspoon minced fresh thyme leaves

2 tablespoons minced fresh parsley leaves

1/4 cup unbleached all ­purpose flour plus 6 tablespoons

3 large egg whites

3 tablespoons Dijon mustard

Lemon wedges

Adjust oven rack to middle position and heat oven to 350 degrees. Dissolve 1/4 cup salt in 1 quart water in medium container or gallon ­sized zipper ­lock bag. Submerge chops, cover with plastic wrap, and refrigerate 30 minutes. Rinse chops under cold water and dry thoroughly with paper towels.

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 rimmed baking sheet 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. 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.