Crunchy Baked Pork Chops with Prosciutto and Asiago Cheese
Appears in Cook's Illustrated January/February 2008
WHY THIS RECIPE WORKS
For a pork chop recipe with a thick coating that wouldn’t fall off in the oven, we had to make a quick, batterlike egg wash by whisking enough flour into an egg white and mustard mixture to give it the consistency of mayonnaise. Once the ch...