Tuesday, June 29, 2010

quick and crunch breaded Pork chops

1 5 oz
box melba toast, crused coarse OR PANKO BREAD CRUMBS

1/2 teaspoon
garlic powder
1/2 teaspoon
onion powder
1/2 teaspoon
1 teaspoons
minced fresh or 1/2 t. dried thyme
1/8 teaspoon
6 Tbs
boneless pork chops, 1" thick

1 Heat oven to 425° and adjust rack to middle position
2 prepare crumb coating: mix the crumbsk salt, garlic and onionj powderk paprika, thyme, and sugar in shallow dish. Add 2 T. of mayo and work evenly into crumbs
3 Season and coat chops: Pat chops dry with paper towel and season with salt/pepper. cover chops completelyl with remaining 1/4 cup mayo and dredge thoroughly with crumbs including sides. Press on crumbs to make sure they adnere. Transfer breaded chops to wire rack set on rimmed baking sheet.
4 Bake Pork Chops: Bake chops until coating is golden brown and center of chops register 140° on instant-read thermomenter, 18-22 minutes. Remove chops from oven and let rest on rack until center of chops reach 150°° before serving, 5-10 minutes

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