Ingredients
Brine
| Amt |
Ingredient |
| 3/4” |
Center cup pork chops |
| 4 C |
Water |
| 1/4 C |
Salt |
Breading
| Amt |
Ingredient |
| 6 Slices |
White sandwich bread |
| 6 Cloves |
Garlic |
| 1/4 t |
Salt |
| 1/4 t |
Pepper |
| 1 |
Shallot, minced |
| 2 T |
Vegetable oil |
| 2 T |
Parmesan cheese, grated |
| 1 t |
Fresh thyme |
Egg wash
| Amt |
Ingredient |
| 3 |
Egg whites |
| 3 T |
Dijon mustard |
| 6 T |
All-purpose flour |
Instructions
Breading
- Make brine and add pork chops, allow to brine for 30 minutes.
- Cut bread into cubes and add to food processor, then process in 8 1 second pulses.
- Toss bread crumbs, garlic, salt, pepper, shallots, and vegetable oil until combined.
- Spread evenly on a baking sheet and bake in a 350F oven for 15 minutes, until well browned.
- Allow crumbs to cool, then, add cheese, parsley, and thyme and toss until combined.
Pork
- Pre-heat oven to 425F.
- Combine egg wash ingredients and whisk until combined.
- Rinse pork and season with salt and pepper.
- Bread pork (dip in egg wash, then into bread crumbs).
- Bake for 20 minutes, until internal temperature reaches 150F.