1/1 Photo of Crunchy Pork Chops
This recipe is from America's Test Kitchen, Family Cookbook. I think that these would be even better with some Dijon mustard mixed in with the mayonnaise.
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pork ch ...
Units: US | Metric
- 1Adjust the oven rack to the middle position and preheat the oven to 425 degrees Fahrenheit.
- 2Place the Melba toasts, salt, garlic powder, onion powder, paprika, thyme, and sugar in a zip-top bag and seal.
- 3Pound the toasts to coarse crumbs, leaving some the size of small pebbles.
- 4Add 2 tablespoons mayonnaise to the bag and work it into the crumb mixture. Transfer to a large plate.
- 5Working with one chop at a time, coat with 1 tablespoon mayonnaise using your fingers or the back of a spoon; coat thoroughly with Melba crumb mixture.
- 6Press on the crumbs on the chop to make sure they adhere; lay the chop on a wire rack set over a rimmed baking sheet.
- 7Bake the pork chops on the wire rack until the coating is golden brown and the center registers 135 degrees, approximately 16 to 22 minutes.
- 8Transfer the chops to a clean plate and let rest until the pork reaches an internal temperature of 145 to 150 degrees (5 to 10 minutes).
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Nutritional Facts for Crunchy Pork Chops
Serving Size: 1 (221 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 425.6
- Calories from Fat 185
- Total Fat 20.6 g
- Saturated Fat 5.6 g
- Cholesterol 129.6 mg
- Sodium 611.7 mg
- Total Carbohydrate 15.7 g
- Dietary Fiber 1.0 g
- Sugars 1.7 g
- Protein 41.7 g