Crunchy Baked Pork Chops

recipe adapted from Smitten Kitchen

Ingredients

• 4 bone-in pork chops, 6 to 8 ounces each, 1 inch thick, trimmed of excess fat
• 2 1/2 cups gluten-free bread crumbs
• 1 small shallot, minced (about 2 tablespoons)
• 3 medium garlic cloves, minced or pressed through garlic press (about 1 tablespoon)
• 2 tablespoons vegetable oil
• Ground black pepper
• 1/2 teaspoon minced fresh thyme leaves
• 2 tablespoons minced fresh parsley leaves
• 1/4 cup plus 6 tablespoons brown rice flour
• 3 large egg whites
• 3 tablespoons Dijon mustard

Directions

1. Place crumbs on a rimmed baking sheet and add shallot, garlic, oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Toss until crumbs are evenly coated with oil. Bake until deep golden brown and dry, about 15 minutes, stirring twice during baking time. (Do not turn off oven.) Cool to room temperature. Toss crumbs with thyme and parsley.
2. Place 1/4 cup flour in pie plate. In second pie plate, whisk egg whites and mustard until combined; add remaining 6 tablespoons flour and whisk until almost smooth, with pea-sized lumps remaining.
3. Increase oven temperature to 425 degrees. Spray wire rack with nonstick cooking spray and place in rimmed baking sheet. Season chops with pepper. Dredge 1 pork chop in flour; shake off excess. Using tongs, coat with egg mixture; let excess drip off. Coat all sides of chop with bread crumb mixture, pressing gently so that thick layer of crumbs adheres to chop. Transfer breaded chop to wire rack. Repeat with remaining 3 chops.
4. Bake until instant-read thermometer inserted into center of chops registers 165 degrees, about 30 minutes. Let rest on rack 5 minutes. Serves 4.

Print this post