Monday, February 8, 2010

Crunchy Pork Chops

I tried this recipe awhile ago and liked it, but my pork was a little tough. I wasn't able to follow the instructions exactly because I didn't have a thermometer. This time I made it and had a thermometer and the pork was great! My husband kept talking about how much he liked it and was excited when we had leftovers for the next day. The topping wasn't as crunchy the 2nd day. They were definitly better right out of the oven.

Crunchy Pork Chops
courtesy The America's Test Kitchen

1 (5-ounce) box plain Melba toasts, broken into rough pieces
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp paprika
1/2 tsp dried thyme
1/8 tsp sugar
6 Tbsp mayonnaise
4 boneless rib pork chops, 3/4 to 1 inch thick

Adjust the oven rack to the middle position and heat the oven to 425 degrees. Place the Melba toasts, salt, garlic powder, onion powder, paprika, thyme, and sugar in a zipper-lock bag. Seal the bag and pound to coarse crumb, leaving some crumbs the size of small pebbles.
Add 2 Tbsp of the mayonnaise to the bag and work the mayonnaise into the crumb mixture. Transfer the Melba crumb mixture to a large plate,
Working with one chop at a time, coat with 1 Tbsp mayonnaise using your fingers, then coat thoroughly with the crumb mixture. Press on the breadcrumbs to make sure they stick, then lay the chop on a wire rack set over a rimmed baking sheet. (I sprayed the wire rack with Pam).
Bake the pork on the wire rack until the coating is golden brown and the center of the chop registers 135 degrees on an instant-read thermometer, 16-22 minutes. (Mine took a little longer). Transfer the chops to a clean plate and let rest until the pork reaches an internal temperature of 145-150 degrees before serving, 5 to 10 minutes.

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