Ingredients
-
1
-
1/2
-
1/2
-
1/2
-
1/2
-
1/2
-
1/8
-
6
-
4
-
-
-
-
-
-
Directions
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.,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! 🙂
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Steps
|
1
Done
|
Adjust the Oven Rack to the Middle Position and Preheat the Oven to 425 Degrees Fahrenheit. |
|
2
Done
|
Place the Melba Toasts, Salt, Garlic Powder, Onion Powder, Paprika, Thyme, and Sugar in a Zip-Top Bag and Seal. |
|
3
Done
|
Pound the Toasts to Coarse Crumbs, Leaving Some the Size of Small Pebbles. |
|
4
Done
|
Add 2 Tablespoons Mayonnaise to the Bag and Work It Into the Crumb Mixture. Transfer to a Large Plate. |
|
5
Done
|
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. |
|
6
Done
|
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. |
|
7
Done
|
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. |
|
8
Done
|
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). |
