Overall I think the pork chop gets overlooked. Everyone thinks of bacon and sausage when they think pork. A think chop is really one of my favorite cuts of meat to prepare though. It's very versatile, lean, and super easy. Plus- today's pork market is ultra safe. The risk of trichinosis only exists in free-range meats so your standard butcher-counter chop can safely be cooked to medium. No dried out meat!!
This recipe is an adaptation of an adaptation of the America's Best recipe (you need to be a subscriber to read the recipe). I like America's Best but often times the super-precise recipes aren't the most practical for everyday cooking.
Start with 4 pork chops of equal thickness.
Line up 3 bowls: 1 with flour, 1 with the egg mix, 1 with the bread crumb mix. The egg mix is very, very thick but trust me. It works.
Dip the chop in the flour, then the egg, then the bread crumbs. You're baking the pork chops on a greased cooling rack over a baking sheet.
Bake at 425 for 17-25 minutes or until done. These stay super moist but they can get dry if you really over-bake them. Remember pork can have a tinge of pink in the middle and still be safe!
I made these with Parmesan garlic spaghetti squash, salad, and rolls. Yum! I traditionally serve them with the Parmesan crusted potatoes au gratin because the creamy sauce on the potatoes goes well with the crispy of the chop. The spaghetti sauce concoction was equally yummy though!
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Extra Crispy Pork Chops:
4 pork chops of equal thickness (I like a 6 ounce chop but you can really use any cut you want, just mix more breading layers if you need more for more chops)
Bread Crumb Mix-
3 1/2 cup panko crumbs
1 tbsp dried chopped onion
1 tbsp garlic powder
2 tbsp grated Parmesan
1 tsp thyme
2 tbsp parsley
Egg Mix-
3 egg white
3 tbsp Dijon mustard
3 tbsp flour
Flour-
6 tbsp flour
Mix your dipping bowls thoroughly. Dip chops in flour, then egg, then bread crumbs. Make sure to coat the sides! Bake at 425 till done.
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