Crunchy Baked Pork Chops

Published January 1, 2008. From Cook's Illustrated.

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 chops were coated in this powerful glue, they held on to… read more

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 chops were coated in this powerful glue, they held on to our flavorful mixture of toasted bread crumbs, garlic, Parmesan, and herbs.

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Serves 4

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 (see related How To Cook). 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.

Ingredients

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