Crunchy Baked Pork Chops

Name: Crunchy Baked Pork Chops
Yield: Serves 4
Ingredients: , 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

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Appears in Cook's Illustrated January/February 2008, America's Test Kitchen TV

Main Courses

Pork

Pork chops with a thick coating that won't fall off require more than just a shake in a bag. We get rid of crumbly crusts and soggy bottoms to create chops with real crunch.

SERVES4

TIME1½ hours, plus 30 minutes brining and 20 minutes cooling

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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...

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