I personally loved shake 'n bake as a kid. In our house, crunchy salty pork chops were served beside applesauce, peas, and buttered rolls. That basically constituted the most kid friendly grown-up meal ever. I look back on that meal with such affection, and until this recipe, I thought that crispy baked pork chops, with a coating that actually sticks on the chops, were left solely to the magic of breadcrumbs in a bag. I am happily reporting that I was completely wrong.
One juicy, crispy, garlicky bite proved that I can have crispy pork chops with no bag and no shake. Those geniuses at Cook's Illustrated discovered the perfect concoction that makes the bread crumbs form a thick coating that stays during baking. Oh yes, see that? Baking. You do not even have to fry these, and they still have a crisp, never soggy, coating. Like I said, geniuses.
I have made this recipe a few times, and have marked my changes to the recipe below. Please feel free to follow the Cook's Illustrated without my changes, as I know it will be perfect. My changes have just made it more of a pantry staple. Also, I made this recipe with 3/4 inch thick pork chips, and have also made it after slicing those chops in half. A thinner chop bakes faster, and I found this beneficial because the chop is done before the bread crumbs are too brown.
These chops also reheat well. (another plus). Once they are baked, let them cool on the wire rack. When you are ready to reheat them, place them on the wire rack and bake at 350 for about 10 minutes. Turning once during the reheat time. Crisp perfection done by hand with nary a shake in sight. Simply deliciously grown-up.
Crunchy Baked Pork Chops serves 4
recipe from Cook's Illustrated. I also saw that Smitten Kitchen did a version of this chop.If you are using enhanced pork then skip the brining in step 1. If you are using natural pork, then go ahead and do the brine.
4 boneless center-cut pork chops, 3/4-1 inch thick, trimmed of excess fat
*4 slices hearty white sandwich bread torn into 1 inch pieces
*(I use 1/2 cup panko and 1/2 cup breadcrumbs instead of the bread)
1 small shallot, minced (about 2 tablespoons)
3 cloves garlic, minced (about 1 tablespoon)
2 tablespoons vegetable oil
black pepper
2 tablespoons grated Parmesan cheese (I do not use this)
1/2 teaspoon minced fresh thyme (you may use dried thyme)
2 tablespoons minced fresh parsley (pretty but still tasty without it)
1/4 cup plus 6 tablespoons all-purpose flour
3 large egg whites
3 tablespoons Dijon mustard (I use 1 tablespoon)
lemon wedges for serving1. Adjust oven rack to middle position and heat oven to 350 (only if using fresh bread instead of breadcrumbs). Dissolve 1/4 cup of salt in 1 quart water in medium container or gallon-sized zipper-lock bag. Submerge chops and refrigerate for 30 minutes. Rinse chops under cold water and dry with paper towels
2. *Meanwhile, pulse bread in food processor until coarsely ground, about eight 1 second pulses (you should have about 3 1/2 cups crumbs). Transfer crumbs to rimmed baking sheet and add shallot, garlic, oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Toss until crumbs are evenly coated with oil. Bake until deep brown and dry about 15 minutes. Stir twice during baking. Cool to room temperature. Toss crumbs with Parmesan, thyme, and parsely
*if you are using breadcrumbs and panko, do not bake it. Just toss the breadcrumbs and panko with shallot, garlic, salt, pepper, herbs, and cheese (is using) and set aside
3. Place 1/4 cup flour in pie plate. In second pie plate, whisk egg whites and dijon until combined. Add remaining flour 1 tablespoon at a time until you have a thin pancake batter consistency with a few small lumps of flour remaining
4. Increase oven temperature to 450. Spray wire rack with nonstick cooking spray and place in a rimmed baking sheet. Season chops with pepper. Dredge first chop in flour. Then using tongs, dip chop in egg mixture, letting excess drip back into pie plate. Coat all side of chop with breadcrumb mixture. Press gently to make a thick even coating. Transfer breaded chop to wire rack. Repeat with remaining 3 chops
5. Bake until meat thermometer reads at least 150 (some people say 170 for pork), about 20 minutes. Let rest for 5 minutes and then serve with lemon wedge
