Crunchy Baked Pork Chop
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 1/2 pounds of boneless pork chops about 3/4" thick4 slices of white sandwich bread1 small minced shallot (about 2 Tbs)3 garlic gloves, minced2 Tbs vegetable oilground black pepper2 Tbs Parmesan cheese1/2 tsp fresh thyme leaves1/4 cup of flour plus 6 Tbs3 egg whites3 Tbs Dijon mustardlemon wedges if desired
Adjust oven rack to middle position and preheat to 350. Dissolve 1/4 cup salt in a quart water in medium container or zipper-bag. Submerge the chops, cover and refrigerate 30 minutes. Rinse chops under colc water and dry thoroughly with paper towels.
Meanwhile pulse the bread in a food processor until coarsely ground, about eight 1 second pulses. You will have about 3 1/2 cups of crumbs. Transfer crumbs to rimmed baking sheet. Add shallot, garlic, oil, 1/4 tsp pepper. Toss until crumbs are evenly coated with oil. Bake until deep golden brown and dry, about 15 minutes. Cool to room temperature. Toss with Parmesan, thyme, and parsley.
Place 1/4 cup flour in a pie plate. In second pie plate, whisk egg whites nd mustard until combined; add remaining 6 Tbs flour and whisk until almost smooth, with pea-sized lumps remaining.
Increase the oven temperature to 425 degrees. Spray a wire rack with nonstick cooking spray and place in rimmed baking sheet. Season chops with pepper. Dredge each chop in flour, shake off excess. Using tongs coat with egg mixture letting excess drip off. Coat all sides of the chop with the bread crumb mixture, pressing gently so that thick layer of crumbs adheres to chop. Transfer each breaded chop to the wire rack.
Bake until instant-read thermometer inserted into the chop registers 150 degrees, 17 to 25 minutes. Let rest on rack 5 minutes before serving with lemon wedges.
Serving Size: This provides six 4oz servings of pork chop
Number of Servings: 6
Recipe submitted by SparkPeople user CHEFSOPHIE.
Meanwhile pulse the bread in a food processor until coarsely ground, about eight 1 second pulses. You will have about 3 1/2 cups of crumbs. Transfer crumbs to rimmed baking sheet. Add shallot, garlic, oil, 1/4 tsp pepper. Toss until crumbs are evenly coated with oil. Bake until deep golden brown and dry, about 15 minutes. Cool to room temperature. Toss with Parmesan, thyme, and parsley.
Place 1/4 cup flour in a pie plate. In second pie plate, whisk egg whites nd mustard until combined; add remaining 6 Tbs flour and whisk until almost smooth, with pea-sized lumps remaining.
Increase the oven temperature to 425 degrees. Spray a wire rack with nonstick cooking spray and place in rimmed baking sheet. Season chops with pepper. Dredge each chop in flour, shake off excess. Using tongs coat with egg mixture letting excess drip off. Coat all sides of the chop with the bread crumb mixture, pressing gently so that thick layer of crumbs adheres to chop. Transfer each breaded chop to the wire rack.
Bake until instant-read thermometer inserted into the chop registers 150 degrees, 17 to 25 minutes. Let rest on rack 5 minutes before serving with lemon wedges.
Serving Size: This provides six 4oz servings of pork chop
Number of Servings: 6
Recipe submitted by SparkPeople user CHEFSOPHIE.
Nutritional Info Amount Per Serving
- Calories: 370.9
- Total Fat: 18.3 g
- Cholesterol: 66.4 mg
- Sodium: 379.9 mg
- Total Carbs: 19.8 g
- Dietary Fiber: 1.0 g
- Protein: 28.9 g
Member Reviews