Crunchy Baked Pork Chops

As seen on America's Test Kitchen (free registration, but you have to turn down multiple offers), made by the same people who write Cook's Illustrated. I don't see Cook's Illustrated that often, but I always find it interesting. I like the approach of systematically trying out recipes and ingredients to see what really works. It does sound a little like Andy Rooney sometimes, "Don't you hate it when your oven baked pork chops are dry inside and greasy outside...", but it's often useful.

I forgot to add the parsley, thyme and parmesan until it was too late, but it was very good without it. The herbs would have been nice, but it seems like the parmesan might have made it too rich. Served with fried okra.

Crunchy Baked Pork Chops

4 center-cut boneless pork chops , 6 to 8 ounces each, ¾ 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
Salt & pepper
2 tablespoons grated Parmesan cheese
½ teaspoon minced fresh thyme leaves
2 tablespoons minced fresh parsley leaves
¼ cup unbleached all-purpose flour plus 6 tablespoons
3 large egg whites
3 tablespoons Dijon mustard
Lemon wedges

1. Adjust oven rack to middle position and heat oven to 350°F. Dissolve ¼ 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.

2. Meanwhile, pulse bread in food processor until coarsely ground, about eight 1-second pulses (you should have about 3½ cups crumbs). Transfer crumbs to rimmed baking sheet and add shallot, garlic, oil, ¼ teaspoon salt, and ¼ 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.

3. Place ¼ 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.

4. Increase oven temperature to 425°F. 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.

5. Bake until instant-read thermometer inserted into center of chops registers 150°F, 17 to 25 minutes. Let rest on rack 5 minutes before serving with lemon wedges.