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Crunchy Pork Chops


Who in the world would think of baking pork chops with mayonnaise and Melba toast crumbs?  Not me ~ that is, until I came across the recipe in The America’s Test Kitchen Family Cookbook.

First off, coat the chops well with mayonnaise to give them a substantial crust.  Seasoned Melba toast crumbs coat these oven-baked pork chops and helps make these pork chops extra-crispy.  Don’t break the Melba toasts too much.  The crumbs should have some pieces the size of small pebbles. 

While an instant-read thermometer takes the guesswork out of determining when the meat is done, you can use the "nick-and-peek" method: Use a paring knife to make a slit in the top of the pork chop and take a look at the meat's interior. 

These pork chops are delicious; very tender and moist with an excellent crunchy breading!


Ready for the oven

Crunchy Pork Chops

Ingredients:

1 (5-ounce) box plain Melba toasts, broken into rough pieces
½ teaspoon salt
¼ teaspoon pepper (my addition)
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon paprika
½ teaspoon dried thyme
1/8 teaspoon sugar
6 tablespoons mayonnaise
4 pork chops (6 ounces each)

Method:

Heat oven to 425 degrees.
Place Melba toasts, salt, garlic powder, onion powder, paprika, thyme and sugar in a zip-lock bag.
Seal the bag and pound to coarse crumbs, leaving some crumbs the size of small pebbles.
Add 2 tablespoons of the mayonnaise to the bag and work the mayonnaise into the crumb mixture.
Transfer the Melba crumb mixture to a large plate.
Working with one chop at a time, coat with 1 tablespoon mayonnaise (see my note below.)
Coat thoroughly with the Melba crumb mixture.
Press on the breadcrumbs to make sure they adhere, then lay the chop on a wire rack set over a rimmed baking sheet.
Bake the chops on the wire rack until the coating is a golden brown and the center of a chop registers 140 degrees on an instant-red thermometer, 16 to 25 minutes.
Transfer the chops to a clean plate and let rest until the pork reaches and internal temperature of 150 degrees before servings, 5 to 10 minutes.


These are definitely excellent pork chops!!!

Enjoy!!!

Pam’s notes:  Instead of placing the crumb mixture on a plate to bread the chops, I kept the crumbs in the plastic bag and it worked great to press on the breadcrumbs to adhere to the chops.

I found that a tablespoon of mayo was a little much to coat each pork chop with.  I used about a teaspoon for each chop.

Be sure to visit my friend, Linda’s blog, at My Kind of Cooking for her great recipes and cookbook giveaway.







Comments

  1. Using Melba toasts as the breading for pork chops...what a genius idea! I honestly never thought of that. I love a good crispy pork chop, so I will be trying these for sure! Thanks, Pam! :0

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  2. Glad to hear you didn't need all that mayo--using Melba toast sounds like genius!

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  3. Great recipe...and sounds so easy. I always need pork recipes!!

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  4. Interesante receta y sobre todo la forma de preparar el cerdo. Saludos

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  5. Wow, I'm going to make these. I love crunchy-coated meat.

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  6. And ... thank you for indicating a proper temperature for pork.

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  7. Oh My! This looks delicious! Even at 8 in the morning as I'm reading this!

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  8. We love these pork chops. I just use seasoned italian bread crumbs instead of the melba toast and seasoning.
    Mimi

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  9. I love a crunchy outside, looks fantastically crunchy

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  10. This sounds very good to me a definite on my to-do list. Diane

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  11. I love the fact that you baked them instead of fry them. They look very crunchy indeed.

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  12. OMG, Pam, did you say coat them with mayo? LOL I'm in. I soooo love mayo, it's going to kill me some day. Those chops look amazing, like everything else you do.

    Just an FYI, your sandwich has been posted on Sandwich 365.com in a sneak peek for the world to see. Go and check it out. Contest winner to be announced on Sunday the 12th. Thanks again for participating. Keri www.samwich365.com

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  13. Who would have thought? That sounds really good and so much healthier than fried; a must try for me; did you use bone in of boneless pork chops?

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  14. They look delicious and I like real crunchy, but would never ever thought of using melba toast - very interesting.

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  15. Oh my they sound wonderful!
    Thank you for the recipe!

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  16. ooh - wouldn't have dreamed that one up - but they do look good !

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  17. I love rubbing mayo on meat before breading it...it makes it soooo moist! I also love the idea of using melba toast..can't wait to try this one! Thanks for sharing Pam!

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  18. This recipe sounds interesting..and looks delish!

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  19. Those chops look yummy! I've actually used mayo on swordfish! Give the fish a light coat on each side and it is so moist and tender when it comes off the grill its amazing! Have a great day!

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  20. wow!! Those look incredible! if someone had mentioned coating chops in mayo, I would've disregarded it...but that picture says it all. YUM!!!

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  21. I wouldn't have thought of this either, so thanks for the heads up :) It looks delicious!

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  22. This is something I never would have come up on my own...but now that I think about it, I'm starting to drool! Great recipe my friend!

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  23. Definitely looks crunchy! and delicious!

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  24. Thank you, thank you, thank you! All I have ever used is Shake-n-Bake (I'm ashamed)... now I know how this should really be done!

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  25. I never eat much meat but these look great and would love to try them

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  26. Looks like my kind of pork chop! Only thing is I'm not familiar with Melba Toasts, is it packaged toasted bread?

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  27. I should never read your posts at lunch time as my mouth is watering and I am now off to the kitchen to find something to eat! Thanks for the recipe - it's a new twist on an old favourite for me!

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  28. Thanks to all of you! I was amazed with this how great this recipe is and we both really liked the chops as they were so moist and crunchy. The breading stuck like glue to the chops. I will definitely be making them this way again!



    kitchen flavours: yes, they are very dry, very crisp and very thin slices of toast cut in half or could be rounds also and are located with the crackers or bread in the stores here. I hope you can find them!

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  29. So interesting! YUM! They look amazing! Love crunchy pork chops - such a comfort food perfect for fall! Thanks Pam!

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  30. Delicious! My father would adore these. This just proves that nothing beats home-cooking ;)

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  31. Awesome trick, using melba toast! That's a great way to crunchify anything.

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  32. Oh, this looks so good. Like a better version of the old Shake n Bake (which I loved as a kid). Great idea, can't wait to try it out for myself! Thanks!

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