Wow, it’s been a while since I have had the time to put up an actual recipe that I made for dinner! I hope to have some more to play around the blogs again, it’s just been kind of brutal the way life has a way of intruding upon things sometimes. Anyway, I do have quite a backlog of things that I have cooked recently that I hope to get up here on the blog. I am also on a diet now, so that means trying to cut back on frying and fatty things while still trying to make dinners that appeal to all of us. Tonight was a simple baked pork chops recipe from America’s Test Kitchen. I wanted to bake the pork chops instead of sauteing them tonight, and this recipe looked pretty good and better for us than the usual method.
Crunchy Baked Pork Chops
4 center-cut boneless pork chops
4 slices of white bread, torn into pieces
1 minced shallot
3 medium garlic cloves, minced
2 tablespoons vegetable oil
2 tablespoons grated Parmesan cheese
1/2 teaspoon minced fresh thyme leaves
2 tablespoons minced fresh parsley leaves
1/4 cup all-purpose flour plus 6 tablespoons
3 large egg whites
3 tablespoons Dijon mustard
Adjust an oven rack to the middle position and heat the oven to 350 degrees. Dissolve 1/4 cup of salt in 1 quart of water in a medium container or gallon-sized zip-lock bag. Submerge the pork chops, cover with plastic wrap, and refrigerate for 30 minutes. Rinse the chops under cold water and dry thoroughly with paper towels.
Pulse the bread in a food processor until coarsely ground. Transfer the crumbs to a rimmed baking sheet and add shallot, garlic, oil, 1/4 teaspoon of salt and 1/4 teaspoon of pepper. Toss until crumbs are evenly coated with the oil. Bake until deep golden brown and dry, about 15 minutes, stirring twice during baking time. (Don’t turn off the oven).
Cool to room temperature. Toss the crumbs with the Parmesan, thyme and parsley.
Place 1/4 cup of flour in a pie plate. In a second pie plate, whisk the egg whites and mustard until combined; add the remaining 6 tablespoons of flour and whisk until almost smooth, with pea-sized lumps remaining.
Increase the oven temperature to 425 degrees. Spray a wire rack with nonstick cooking spray and place in a rimmed baking sheet. Season the pork chops with pepper. Dredge 1 pork chop in the flour; shake off the excess. Using tongs, coat with the egg mixture; let excess drip off. Coat all sides of the pork chop with the bread crumb mixture, pressing gently so the a thick layer of bread crumbs adheres to the chop. Transfer the breaded chop to the wire rack. Repeat with the remaining 3 chops.
Bake until an instant-read thermometer inserted into the center of the chops registers 150 degrees, about 17 to 25 minutes. Let rest on the rack for 5 minutes before serving.
I made some brown rice, using the recipe I linked to from the Our Best Bites blog, and some steamed spinach. The pork chops were great. Nice and moist inside and the coating was really crunchy and stayed adhered to the chops.It was much better than using Shake n’ Bake or even my own coating with an egg wash on the meat. The mixture of the flour, mustard and egg whites really made a big difference.
I have lots of recipes that have been accumulating for a few weeks with the dinners I have made, so I’ll be posting them when I get a chance. Some of them include Coq au Vin in the slow cooker, Alton Brown’s meatloaf recipe, corn and tomato salsa, a roasted corn and tomato soup, mu shu pork and even a recipe from Sean for sausage bread. I hope to start getting some of them up in the next day or two. Until then, enjoy your evening and enjoy your meal!