Ingredients

The following ingredients have 3 Servings
  • 4 center-cut boneless pork chops (6-8 ounces each, ¾-1-inch thick, fat removed)
  • 4 slices hearty white sandwich bread (torn into 1-inch pieces)
  • 1 small shallot (minced)
  • 3 cloves garlic (minced)
  • 2 tablespoons vegetable or canola oil
  • Kosher salt & freshly ground black pepper
  • 2 tablespoons grated Parmesan cheese
  • ½ teaspoon minced fresh thyme leaves
  • 2 tablespoons minced fresh parsley leaves
  • 1/3 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 teaspoon grated lemon zest
  • Juice from 1 lemon
  • ¼ cup unbleached all-purpose flour

Instruction

  • **Read ALL Notes before starting**
  • Set oven rack to middle position and heat oven to 350°F.
  • Spray a wire rack with cooking spray and set it over (or inside) a foil-lined, rimmed baking sheet. Set aside.
  • Place the bread in a food processor and pulse until coarsely ground, about eight short pulses. The bread should yield about 3½ cups breadcrumbs. In a medium-sized bowl, place the crumbs, shallot, garlic, oil, ¼ teaspoon kosher salt and ¼ teaspoon freshly ground black pepper. Toss until the crumbs are evenly coated with oil.
  • Pour the mixture onto a rimmed baking sheet and bake 15 minutes (stir after 5 minutes and after 10 minutes). Bake until crumbs are dry and are a deep golden brown.
  • Transfer the baking sheet to a cooling rack, leave the oven on and increase the temperature to °425F.
  • Once the breadcrumb mixture has cooled to room temperature, add the Parmesan, thyme and parsley and toss to thoroughly combine.
  • In a medium bowl, whisk together mayonnaise, Dijon mustard, lemon zest and lemon juice.
  • Place ¼ cup flour in a shallow dish (just larger than one pork chop).
  • Place the breadcrumb mixture in another shallow bowl.
  • Using tongs, dredge one pork chop in flour and shake off the excess.
  • Dredge the pork chop in the mayonnaise/mustard mixture and let the excess drip off.
  • Gently press the chop, on all sides, in the breadcrumb mixture being sure a thick layer of crumbs adheres.
  • Transfer the breaded chop to the prepared wire rack and repeat with the remaining 3 pork chops.
  • Bake 17-25 minutes or until a meat thermometer inserted into the center of the chops registers 150°F. Remove from the oven and let rest 5 minutes before serving.
  • Enjoy!