Quick and Crunchy Pork Chops

Submitted by Chef mariajane

"For a substantial crust, don't break up the Melba toasts too much, and coat the chops well with mayonnaise. Although an instant-read thermometer takes the guesswork out of determining when the meat is done, you can use the "nick and peek" method: Use a paring knife to make a slit in the top of the pork chop and take a look at the meat's interior. The melba crumbs can be made weeks in advance and stored in the freezer. Applesauce is a natural with these chops."

 

• Ready In: 5mins
• Ingredients: 9
• Serves: 4

ingredients

• 1 (5 ounce) box melba toast, broken into rough pieces
• 1⁄2 teaspoon table salt
• 1⁄2 teaspoon garlic powder
• 1⁄2 teaspoon onion powder
• 1⁄2 teaspoon paprika
• 1⁄2 teaspoon dried thyme
• 1⁄8 teaspoon sugar
• 6 tablespoons mayonnaise
• 4 (5 -7 ounce) center-cut pork chops, 3/4 inch thick

directions

1. Adjust oven rack to middle position and heat oven to 425°F Place melba toast pieces, salt, garlic powder, onion powder, paprika, thyme and sugar in heavy-duty zipper-lock freezerbag. Seal bag and pound with heavy blunt object (such as a rolling pin) until melba toasts are crushed but still have some crumbs the size of small pebbles. Add 2 tablespoons mayonnaise to bag and work mayonnaise evenly into crumb mixture by gently squeezing bag. Transfet Melba crumb mixture to large plate.
2. Using you fingers, coat 1 chop with 1 tablespoons mayyonnaise. Transfer to plate with Melba crumb, sprinkle on top of pork chop with some melba mixture, and press down firmly on chop to adhere crumbs. Flip and repeat, making sure that thick layer of crumbs coats both sides and edges. Transfer breaded pork chop to baking rack set over rimmed baking sheet. Repeat with remaining chops.
3. Bake pork chops until juices run clear and instant-read thermometer inserted into center of chop registers 145-150 degrees, 16-22 minutes. Remove chops from oven and let rest on rack for 5-10 minutes. Serve immediately.