Recipe by KellyMac6
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.
Top Review by Nif
We all really liked these! Moist on the inside and a nice crunch on the outside. This made a lot of coating so I made 6 chops and still had some left! I would never have thought of using Melba toast but it made a great crust! I served these with Recipe #424017 and mixed veggies. Made for PRMR tag. Thanks KellyMac6! :)
- 141.74 g box melba toast, broken into pieces
- 2.46 ml salt
- 2.46 ml garlic powder
- 2.46 ml onion powder
- 2.46 ml paprika
- 2.46 ml dried thyme
- 0.59 ml sugar
- 88.74 ml mayonnaise, divided
- 4 boneless pork chops
Directions See How It's Made
- Adjust the oven rack to the middle position and preheat the oven to 425 degrees Fahrenheit.
- Place the Melba toasts, salt, garlic powder, onion powder, paprika, thyme, and sugar in a zip-top bag and seal.
- Pound the toasts to coarse crumbs, leaving some the size of small pebbles.
- Add 2 tablespoons mayonnaise to the bag and work it into the crumb mixture. Transfer to a large plate.
- Working 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.
- Press on the crumbs on the chop to make sure they adhere; lay the chop on a wire rack set over a rimmed baking sheet.
- Bake the pork chops on the wire rack until the coating is golden brown and the center registers 135 degrees, approximately 16 to 22 minutes.
- Transfer 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).