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Quick And Crunchy Pork Chops
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- #40574
serves/makes:
ready in:
30-60 minutes
30-60 minutes
2 reviews
ingredients
1 package (5 ounce size) Melba toast, broken into rough pieces
1/2 teaspoon 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 center-cut boneless pork chops, 3/4 inch to 1 inch thick, patted dry
directions
Adjust oven rack to middle position and heat oven to 425 degrees F.
Place Melba toast pieces, salt, garlic powder, onion powder, paprika, thyme, and sugar in heavy-duty zipper-lock freezer bag. 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 outside of bag. Transfer Melba crumb mixture to large plate.
Using your fingers, coat 1 chop with 1 tablespoon mayonnaise. Transfer to plate with Melba crumbs, sprinkle top of pork chop with some Melba mixture, and press down firmly on chop to adhere crumbs. Flip chop and repeat, making sure 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.
Bake pork chops until juices run clear and instant-read thermometer inserted into center of chop registers 145 to 150 degrees F, 16 to 22 minutes.
Remove chops from oven and let rest on rack for 5 to 10 minutes. Serve immediately.
added by
rene
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
September 14, 2007
not sure that i crushed up the melba toast small enough, as the fourth chop did not get the same amount as the first three chops and it is a job banging up this melba toast because it is so rock hard; but they were really good as I had found the recipe in a magazine before finding this site, so thanks for letting me comment; and would also like to know if when baking the chops and the coating is getting too brown, can aluminum foil be set on top to prevent too much browning? Thanks!
August 17, 2005
This recipe was very easy and tasty, even if it was a bit messy to prepare. If you don't have melba toast, try seasoned croutons crushed in the same manner. We didn't mix the mayo into the crumbs either - we just spread it on the chops and then pressed the crumbs on. We thought it might stay more crisp (since so many breaded chops recipes seem to go soggy). The flavor and crispiness were excellent! Definitely a keeper! One thing to note is that our 1" chops took no more than 18 minutes in the oven - so if your chops are thinner, keep your eye on them and adjust accordingly. The higher heat keeps the outside crisp and the meat moist.