Crunchy Baked Pork Chops

March 10th, 2009 · 2 Comments

Crunchy Baked Pork Chops

I had this Smitten Kitchen recipe for Crunchy Baked Pork Chops printed out and in our kitchen for a long time. We had the pork chops in the freezer, we had all the ingredients, we just never made them. I actually bought parsley twice for this recipe. Then one Sunday I decided to do it. Well, by “I,” I mean “Dallas.”

Jess came over and she and I were playing Wii. Dallas was nice enough to cut up limes and keep serving us Corona Light while we played. Not only that, but he made the crunchy baked pork chops while we sipped our beer and played video games. There was some grumbling from the kitchen because the recipe is kind of long and drawn out.. you brine the pork chops and make your own breadcrumbs. Even though we had a canister of breadcrumbs in the cupboard I insisted that Dallas stick with the recipe no matter what.

In the end Dallas said that no matter how the pork chops turned out, he didn’t think they were worth the time and effort. Jess and I, torn away from the Wii, begged to differ. They might have been the most moist and flavorful pork chops I’ve ever had! And the crunch on the outside was just perfect.

So, please make this recipe. Just know that going into it you need to be patient and expect a lot of steps!
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Crunchy Baked Pork Chops
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.

Table salt
4 boneless center-cut 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 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 leaves
2 tablespoons minced fresh parsley leaves
1/4 cup plus 6 tablespoons unbleached all-purpose flour
3 large egg whites
3 tablespoons Dijon mustard
Lemon wedges

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.

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