Recipe #15: Crunchy Pork Chops

This is yet another wonderful recipe from Cooking for Two (so far, I’ve been very impressed with these recipes. Which reminds me, I should probably put the other two versions on my wish list…). After cooking this dish, I realize I might have an instant favourite way to eat pork chops.

I’ve had shake ‘n bake chops before (and they were very tasty, Mom), but these are, by far, far superior. It’s the combination of fresh bread crumbs, cheese, and herbs that really make these chops tasty and crunchy. And don’t be tempted to just substitute the fresh bread crumbs with store bought ones; I know I was, but after tasting the freshness of these homemade ones, I might not go back. Ever!

The recipe below is perfect for two people, but can easily be increased to make 4 or more. To accompany the pork, I made roasted potatoes and sautéed green beans, both quick and easy side dishes. Oh, and don't forget to serve with a wedge or two of lemon. That adds a nice citrus touch to the pork chops (and green beans, if you feel like it).

INGREDIENTS

2 slices white sandwich bread

1 small shallot, minced

2 garlic cloves, minced

1 tbsp Parmesan

1 tbs fresh parsley, chopped

Pinch of dried thyme

7 tbsp flour

2 large egg whites

4 tsp Dijon

2 pork chops

DIRECTIONS

PULSE bread in food processor to make fine crumbs. Toss with shallot, garlic, oil, salt, and pepper and spread on a baking sheet. Bake at 350 degree, stirring occasionally until brown and dry, about 15 min. Remove and increase oven to 425 degrees.

LET bread crumbs cool before tossing with Parmesan, parsley, and thyme.

ADD ¼ flour in a shallow dish. Whisk together egg whites and Dijon and 3 tbsp flour in a second shallow dish. Pour prepared bread crumbs in a third shallow dish.

SPRAY a wire rack with cooking spray and set in a baking pan.

PAT pork chops dry and season with salt and pepper. Dredge in flour, coat in egg dip, then cover with a thick layer of crumbs, pressing the crumbs to stick better. Set on wire rack.

BAKE until centre is 140-145 degrees, about 15-20 minutes. Remove and let rest about 5 minutes.

VARIATION

For a different take on this recipe, before coating, place a slice of asiago cheese on the pork chop, then wrap with prosciutto. We are definitely trying this one next time.