Crunchy Baked Pork Chops with Prosciutto and Asiago Cheese

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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

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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