Baked Pork Chops with parmesan
- 1/4 cup flour
- 1 tsp. garlic powder
- 1/2 tsp. celery seed
- 1/4 tsp. cayenne
- kosher salt and pepper
- 1 large egg plus 1 large egg white
- 1 TBS. dijon mustard
- 1 1/2 cups panko bread crumbs
- 1/2 cup fresh flat-leaf parsley, chopped
- 1/4 cup grated Parmesan
- 2 tsp. olive oil
- 4 1" thick bone-in pork chops
Heat oven to 425. Line a rimmed baking sheet with foil and place a rack on top.
On a plate, combine flour, garlic powder, celery seed, cayenne and 1/4 tsp. each salt and pepper. In a shallow bowl, whisk together the egg, egg white and mustard. On a second plate, combine the panko, parsley, Parmesan and oil.
Coat the pork chops in the flour, then in the egg mixture and finally in the panko mixture, pressing gently to help it adhere. Place on the rack.
Roast the pork chops until cooked through, 20-25 minutes.