Pork is something that I didn’t really grow up eating (besides bacon). Probably because I was too picky to try it anyway! My husband on the other hand, absolutely loves it. He is huge into pork chops, ham steaks etc. Considering we get meat from an entire pig every winter from a local organic farm, we now eat a lot of pork. Chops are one of the more popular cuts we ask for. They are versatile and tasty.
This is one of my favorite pork chop recipes. It always comes out so tender and delicious. It is a popular dish with everyone in the family. It’s great alongside anything! My favorite paired side is a green salad or mashed potatoes. Yum yum!
Recipe adapted from Smitten Kitchen
Crunchy Baked Pork Chops
These baked pork chops are simple and satisfying. With a mustard coating and a panko crunch, this will become your go-to recipe.
Ingredients
- table salt
- 4 boneless center-cut pork chops, 6 to 8 ounces each, 3/4 to 1 inch thick, trimmed of excess fat
- 3 1/2 cups panko
- 1 small shallot, minced
- 3 medium garlic cloves, minced or pressed through garlic press
- 3 Tablespoons vegetable oil or grapeseed oil
- ground black pepper
- 2 Tablespoons grated parmesan cheese
- 1/4 teaspoon dried thyme
- 1 Tablespoon dried parsley
- 1/4 cup plus 6 Tablespoons all-purpose flour
- 3 large egg whites
- 3 Tablespoons Dijon mustard
Instructions
- Adjust oven rack to middle position and heat oven to 350ºF. 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.
- Spread panko on a rimmed baking sheet and add shallot, garlic, oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Toss until the panko is 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 panko mixture with the parmesan, thyme, and parsley.
- Place 1/4 cup flour in pie plate. In second pie plate, whisk the 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 425ºF. Spray a 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 panko mixture, pressing gently so that thick layer of crumbs adheres to the chop. Transfer the breaded chop to the wire rack. Repeat with remaining 3 chops.
- Bake until an instant-read thermometer inserted into center of chops registers 170ºF, 20 to 30 minutes. Let rest on rack 5 minutes before serving.
