Breaded Pork Chops Recipe

For the Brine

Brine

If using natural (not enhanced) pork, it is important to brine the meat before cooking. If using enhanced (injected with a salt solution) pork, skip the brining step.

Make

In a large container or resealable bag, dissolve ¼ cup of table salt in 1 quart of water.

Refrigerate

Once you have your brine solution, place the pork chops in the bag and seal (or submerge in the container and cover). Then place it in the refrigerator for about 30 minutes. This will help add flavor to the meat and make it more tender.

Rinse

After brining, rinse the pork chops under cold running water. Pat dry before moving on to cooking.

For the Chops

Preheat

Set oven rack to middle position and preheat oven to 350°F. Spray a wire rack with nonstick spray and set it over (or inside) a foil-lined, rimmed baking sheet. Set aside.

Pulse

Place the bread in a food processor and pulse until coarsely ground, about eight short pulses. The bread should yield about 3½ cups of breadcrumbs.

Toss

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.

Bake

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.

Increase

Transfer the baking sheet to a cooling rack, leave the oven on, and increase the temperature to 425°F.

Add

Once the breadcrumb mixture has cooled to room temperature, add the Parmesan, thyme, and parsley and toss to thoroughly combine.

Whisk

In a medium bowl, whisk the mayonnaise, Dijon mustard, lemon zest, and lemon juice together.

Place ¼ cup of flour in a shallow dish (just larger than one pork chop).

Place the breadcrumb mixture in another shallow bowl.

Dredge

Using tongs, dredge one pork chop in flour and shake off the excess.

Drip

Dredge the pork chop in the mayonnaise/mustard mixture and let the excess drip off.

Press

Gently press the chop, on all sides, in the breadcrumb mixture being sure a thick layer of crumbs adheres.

Repeat

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 for 5 minutes before serving.