Thanks to Sugar & Spice by Celeste for posting this recipe!
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| Finished Pork Chops! |
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| About to cook the breadcrumbs |
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| Ready to bake! |
Ingredients:
4 boneless center cut pork chops; trim excess fat
4 slices hearty white sandwhich bread; torn into 1 inch pieces
1 small shallot; minced
3 medium garlic cloves; minced
2 Tbsp. vegetable oil
Ground black pepper
Salt
2 Tbsp. grated parmesan cheese
1/2 tsp. fresh thyme leaves; minced
2 Tbsp. fresh parsley; minced
1/4 cup plus 6 Tbsp. all purpose flour
3 large egg whites
3 Tbsp. Dijon mustard (I omitted)
Lemon wedges (I omitted)
What To Do:
Adjust oven rack to middle position and preheat oven to 350F
Pulse bread in food processor until ground. Transfer crumbs to rimmed baking sheet and add shallot, garlic, oil, salt and pepper. Toss until crumbs are venly coated with oil. Bake until deep golden brown and dry, about 15 minutes, stirring twice during baking time. Cool to room temperature and then toss crumbs with parmesan cheese, thyme, and parsley.
Increase oven temperature to 425.
Place 1/4 cup flour in a bowl or plate. In second dish, whisk egg whites and mustard until combined. Add remaining 6 Tbsp. flour and whisk until almost smooth, with pea sized lumps remaining.
Spray wire rack with nonstick cooking spray and place in rimmed baking sheet. Season chops with salt and pepper. Place pork chop in flour, shake off excess. Next coat in egg mixture; let excess drip off. Coat all sides of chop with breadcrumbs, press to make sure you get a thick layer of crumbs on the chop. Transfer chops to wire rack. Repeat with all the chops.** (After they were on the wire rack, I smashed more breadcrumbs on top)
Bake for about 17-25 minutes. I baked for 17 minutes because I used thin center cut pork chops and at about the halfway point, I turned the chops over since the tops were getting a little dark around the edges.
Let rest on rack for 5 minutes before serving with lemon wedges.
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