BRINED HERBED PORK CHOPS

Brining the meat ensures the chops are moist and juicy and it only takes thirty minutes. The recipe entails a little more than "shake and bake" but well worth it. I keep herbed bread crumbs on hand. The bread crumbs in this version were mixed with fresh thyme and sage I had in the freezer, but you can use any other herbs; rosemary works well with pork.

Photo by karron h.

PREP TIME

20

minutes

TOTAL TIME

45

minutes

SERVINGS

4

servings

PREP TIME

20

minutes

TOTAL TIME

45

minutes

SERVINGS

4

servings

Ingredients

  • 4

    boneless center-cut pork chops, approx 1 inch thick

  • 3

    cups herb bread crumbs

  • 1

    tbs garlic powder

  • 2

    tbs olive oil

  • 3

    tbs fresh grated Parmesan cheese or 2 tbs of that finely grated stuff

  • 1/2

    all purpose flour, divided

  • 2

    large egg whites

  • 1.5

    tbs Dijon or stone ground mustard

  • 1

    tbs heavy cream

Directions

In 2 quart pot, dissolve 1/4 cup kosher salt in 1 quart water. Add chops, cover w/lid and refrigerate X 30 minutes. Then rinse chops with cold water and dry on paper towels. In three separate shallow dishes or pans: Add 1/4 flour to one dish; in second dish add egg whites, cream, mustard and 1/4 cup flour and whisk; in last dish add bread crumbs and stir in Parmesan cheese and garlic powder. Heat oven to 425. Place cookie cooling rack on large baking sheet and spray with Pam or use a silicone baking mat. Season both sides of chops with pepper. Dredge chop into flour on both sides, then lay in egg mixture. Brush egg mixture on side laying up. Move chop to breading pan and press crumbs into both sides. Place chop onto rack and repeat with remaining chops. Bake approx 25-30 minutes.

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