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Just sent this from CI--omit the mustard-no problemo--REC: Crunchy Baked Pork Chops...
Joined: Dec 16, 2005
Posted to Thread #16152 at 8:38 pm on Sep 11, 2009
Crunchy Baked Pork Chops
Serving Size : 4
4 8-ounce boneless pork top loin chops -- (6 to 8) 3/4 to 1 inch thick, trimmed of excess fat
4 white bread slices -- hearty white sandwich, torn into 1-inch pieces
1 small shallot -- minced (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
2 tablespoons minced fresh parsley
1/4 cup unbleached all-purpose flour -- plus
6 tablespoons unbleached all-purpose flour
3 large egg whites
3 tablespoons Dijon mustard
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.
NOTES : CI notes: This recipe was developed using natural pork, but enhanced pork (injected with a salt solution) will work as well. If using enhanced pork, eliminate the brining in step 1. The bread crumb mixture can be prepared through step 2 up to 3 days in advance. The breaded chops can be frozen for up to 1 week. They don’t need to be thawed before baking; simply increase the cooking time in step 5 to 35 to 40 minutes.
Other messages in this thread:
- 16152. Does anyone have a good pork chop recipe that doesn [NT] - Amanda_Pennsylvania - 2:24pm on 09/11/09 (33)
- Once more, with feeling. Does anyone have a good pork chop recipe that doesn't involve mustard? [NT] - Amanda_Pennsylvania - 2:25pm on 09/11/09
- Smothered pork chops - MarilynFL - 2:43pm on 09/11/09
- If my pork chops don't have the bone, do the cooking time remain the same? [NT] - Amanda_Pennsylvania - 3:39pm on 09/11/09
- Don't think so...the long time helps the onions to caramelize. The chops will not be moist, but the - MarilynFL - 4:25pm on 09/11/09
- If no bone - brine them first... that'll keep them moist and juicy [NT] - Tess - 6:11pm on 09/11/09
- To late, but this is what I recently tried and we both love it. I rub both sides with a combo of - Marg CDN - 3:13pm on 09/14/09
- Too late. Too. I think my fingers have forgotten how to type. [NT] - Marg CDN - 3:16pm on 09/14/09
- I basically did what you do and it worked really well. - Amanda_Pennsylvania - 3:34pm on 09/14/09
- Recently made this Rec: Pork Milanese and really liked it. [LINK] - Pat-NoCal - 2:46pm on 09/11/09
- Rec: Mongolian Pork Chops - Pat-NoCal - 2:50pm on 09/11/09
- Rec: Pork Medallions with Olive-Caper Sauce [LINK] - Pat-NoCal - 3:24pm on 09/11/09
- I sort of combined Marilyn's recipe and Richard's recipe. - Amanda_Pennsylvania - 12:34am on 09/13/09
- Made a combination of Marilyn's and Richard's Smothered Pork Chops. - Amanda_Pennsylvania - 3:00pm on 09/14/09
- Have NO idea why my posts appeared in the middle of the thread. - Amanda_Pennsylvania - 3:32pm on 09/14/09
- I like caramelized onions heaped on my baked potato, or on mashed potatoes. [NT] - AngAk - 6:01pm on 09/14/09
- Rec: Pork Chops with Sweet Onions, Capers and Vermouth - Pat-NoCal - 3:19pm on 09/11/09
- If you like it spicy...Pork Chops with Cherry Peppers - suz - 3:39pm on 09/11/09
- I love this when dining out--now I can make it--thanks [NT] - charlie - 8:21pm on 09/11/09
- I've heard this is realllly good. Grilled Pork Chops with Brown-Sugar Brine & Onion-Peach Marmalade [NT] [LINK] - Pat-NoCal - 3:49pm on 09/11/09
- REC: Smothered Pork Chops II - Richard in Cincy - 4:56pm on 09/11/09
- self rising flour? I've never seen it used in a recipe like this. does it make a difference? [NT] - AngAk - 6:18pm on 09/11/09
- My guess is that because it's an old Southern recipe, the only flour in the house is White Lily.. - charlie - 8:43pm on 09/11/09
- Actually, there are several versions of White Lily flour, including "all purpose". It's [LINK] - MarilynFL - 6:54pm on 09/13/09
- Didn't know that--I've never seen WL on sale here--I know it is great for bisquits [NT] - charlie - 12:54am on 09/15/09
- er==biscuits. [NT] - charlie - 12:54am on 09/15/09
- sounds just like home.... except over mashed potatoes :) [NT] - cheezz - 11:21pm on 09/13/09
- Olga's Mom's Smothered pork chops. just omit the dry mustard. [LINK] - AngAk - 6:24pm on 09/11/09
- Crockpot Pork Chops with Apricots and Prunes - MarkinHouston - 7:08pm on 09/11/09
- Pork Chops in SF Sauce from T& T [NT] [LINK] - MariaDNoCA - 8:35pm on 09/11/09
- Just sent this from CI--omit the mustard-no problemo--REC: Crunchy Baked Pork Chops... - charlie - 8:38pm on 09/11/09
- Jimmy Stewart's Fav Pork Chops from Stupidly Simple in T & T [LINK] - MariaDNoCA - 8:38pm on 09/11/09
- REC: Tarragon Dill Pork Chops with Shitaki Mushrooms - Michael in Sarasota - 11:28pm on 09/11/09
- Thanks, all. I'm doing them tonight...last night I ran out of steam and we had pizza. :) [NT] - Amanda_Pennsylvania - 12:04pm on 09/12/09