I'm on a roll with pork chops. This will be the second pork chop recipe posted in a month, which is somewhat funny because I don't normally cook a lot with pork chops. I guess I've had too many meals cooked for me with bland, boring, and quite overdone chops. This recipe is not the case and happens to be my favorite pork chop recipe yet. I can say its my favorite because I've made it several times since receiving the cookbook and I'm typically not one to repeat recipes over and over.
Lets talk chops, shall we?
The pork chop comes out moist and juicy every time and the breading provides the perfect crunch with each bite. Instead of just dipping the meat into an egg mixture in order to adhere the breadcrumbs, this recipe uses a mixture of Dijon mustard and egg whites. While the Dijon does not overpower the dish, it gives you a subtle undertone with each bite that you can't quite figure out. The recipe itself may seem like a lot of steps, but the breadcrumb mixture can be made and stored in an air-tight container for up to 3 days and the breaded chops can be frozen before baked for up to a week (just increase the cooking time by 15 to 20 minutes). So no excuses, prep this weekend for an easy weeknight meal next week!
[kitchenbug-your-recipe-appears-here-5097]
Source: America's Test Kitchen
Linked Up to: Buns in My Oven & Taste and Tell
I don't cook with pork chops nearly enough! These look wonderful. Thanks so much for sharing with Taste and Tell Thursdays!
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