Crunchy Baked Pork Chops with Prosciutto and Asiago Cheese

Name: Crunchy Baked Pork Chops with Prosciutto and Asiago Cheese
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; 4 slices, Asiago cheese (1/8-inch thick); 4 thin slices, prosciutto; , Lemon wedges

Main Courses
Cheese
Pork

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

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.

SERVES 4

TIME 1½ hours, plus 30 minutes brining and 20 minutes cooling

Why This Recipe Works

This is a members' feature.