Thread: Meat Recipes
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Old April 8th, 2010, 03:56 PM   #128
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Join Date: Feb 2007
Location: California
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Crunchy pork chops

4 boneless center-cut pork chops, 6 to 8 ounces each, 3/4to 1 inch thick, trimmed of excess fat(see note)
4 slices good-quality white sandwich bread, torn into 1-inch pieces
1 small shallot, minced (about 2 tablespoons)
3 medium garlic cloves, minced or pressed througha garlic press (about 1 tablespoon)
2 tablespoons vegetable oil
Ground black pepper
2 tablespoons grated Parmesan cheese
1/2teaspoon minced fresh thyme leaves
2 tablespoons minced fresh parsley leaves
1/4cup plus 6 tablespoons unbleached all-purpose flour
3 large egg whites
3 tablespoons Dijon mustard
Lemon wedges
1. Adjust an oven rack to the middle position and heat the oven to 350 degrees. Dissolve 1/4cup salt in 1 quart water in a medium container or gallon-sized zipper-lock bag. Submerge the chops, cover the container with plastic wrap or seal the bag, and refrigerate for 30 minutes. Rinse the chops under cold water and dry thorČoughly with paper towels.
2. Meanwhile, pulse the bread in a food processor until coarsely ground, about eight 1-second pulses (you should have about 31/2cups crumbs). Transfer the crumbs to a rimmed baking sheet and add the shallot, garlic, oil, 1/4teaspoon salt, and 1/4teaspoon pepper. Toss until the crumbs are evenly coated with the oil. Bake until deep golden brown and dry, about 15 minutes, stirring twice during the baking time. (Do not turn off the oven.) Cool to room temperature. Toss the crumbs with the Parmesan, thyme, and parsley.

3. Place 1/4cup of the flour in a pie plate. In a second pie plate, whisk the egg whites and mustard until combined; add the remainČing 6 tablespoons flour and whisk until almost smooth, with pea-sized lumps remaining.
4. Increase the oven temperature to 425 degrees. Spray a wire rack with vegetable oil spray and place in a rimmed baking sheet. Season the chops with pepper. Dredge 1 pork chop in the flour; shake off the excess. Using tongs, coat with the egg mixture; let the excess drip off. Coat all sides of the chop with the bread crumb mixture, pressing gently so that a thick layer of crumbs adheres to the chop. Transfer the breaded chop to the wire rack. Repeat with the remaining 3 chops.
5. Bake until an instant-read thermometer inserted into the center of the chops registers 150 degrees, 17 to 25 minutes. Let rest on the rack for 5 minutes before serving with lemon wedges.
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