FALL PORK – OTHER THAN PIG-SKIN!

There’s something about Fall that brings pigs to mind.  Usually it’s in the form of football.  But pork chops are so great as an Autumn meal.  I remember how pork chops were my Dad’s food of choice.  He’d eat them any way that Mom cooked them.  But this recipe wasn’t around back them.  Crunchy chops that are baked with a beautiful crusty breading, cutting down all the fats and oils.  

This is a nice meal for the family, but to me, it’s definitely a man’s meal.  Men are usually really into pork chops.  Brings out the cave man in them or something, I guess.  Remember the old saying “Real Men Don’t Eat Quiche”?  I think it was invented for my husband Steve.  Some men don’t watch Chick Flicks.  Steve doesn’t go near Chick Foods.  Salads (as a meal, not a side), crepes or tea sandwiches or anything with the word “Light” in it.  He won’t even DRINK tea.  He’s a meat and potatoes man, preferably steak and a baker.  But he does love pork chops, so that’s why I qualified this as a Man’s Meal.

Crunchy Baked Pork Chops

4 boneless pork chops, about 1” and 6-8 oz each
1 quart water
1/4 cup kosher salt
4 slices sandwich bread
3 cloves garlic, minced
1/4 teaspoon kosher salt
1/4 teaspoon pepper
1 shallot, minced
2 teaspoons vegetable oil
6 tablespoons flour
3 egg whites, lightly beaten
3 tablespoons dijon mustard
2 tablespoons parmesean cheese, finely grated
2 tablespoons dried parsley
2 tablespoons fresh thyme
Preheat oven to 350 degrees.

Rinse and trim the pork chops. Brine the chops for 30 minutes in a zip top bag filled with 1 quart water and 1/4 cup kosher salt. Refrigerated, covered while brining.

Cut the crusts off the bread, and tear into 1” pieces. Pulse in food processor until coarse bread crumbs result.

Mix bread crumbs with the garlic, shallot, vegetable oil, and 1/4 teaspoon each salt and pepper. Toss well to coat, then spread evenly on a baking sheet.

Toast the bread crumb mixture in the oven at 350 degrees until well browned – almost burning, stir once – about 15 minutes. Transfer crumbs to a plate to cool.

Turn the oven to 425 degrees.

Prepare the flour, and egg wash in shallow dishes for breading. To make the egg wash, combine the egg whites and Dijon until well incorporated.

Add the parmesan cheese, parsley, and thyme to the cooled bread crumbs. Transfer to a third breading dish.

Prepare a baking sheet with a wire cooling rack set on top of it. Spray the rack with Pam to keep the chops from sticking.

Rinse the chops, pat dry, and season with pepper. (No need to salt, the brine did that)

Dredge the chops in flour, shake off excess. Then dredge WELL in the egg mixture.  Coat with bread crumbs.

Set the prepared chops evenly spaced on the wire rack/baking sheet, and bake for about 20 minutes, or until the internal temperature reaches 150 degrees.

Rest 5 minutes before serving.  No longer or the coating will start to get soggy. Serves 4.

Note: The bread crumbs won’t brown much when they go into the oven for the second time on the pork chops, so make sure they are well browned from the initial toast.