Crunchy Pork Chops

Crunchy Pork Chops created by Nif_H

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.

Ready In:
25mins
Serves:
Yields:
Units:

ingredients

directions

  • 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).
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RECIPE MADE WITH LOVE BY

@KellyMac6
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@KellyMac6
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"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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  1. Nif_H
    Crunchy Pork Chops Created by Nif_H
    Reply
  2. Nif_H
    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! :)
    Reply
  3. 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.
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