***These pork chops are wonderful! They are from the Feb. 2008 issue of Cooks Illustrated. The ultra-crunchy outer layer is very flavorful. It's also a plus that they are baked...not fried. These are definitely worthy of my favorites list...I'll be making them again!***
4 boneless center-cut pork chops, 6 to 8 ounces each, 3/4 to 1 inch thick, trimmed of excess fat
4 slices hearty white sandwich bread, torn into 1 inch pieces
1 small shallot, minced (about 2 tbsp)
3 medium garlic cloves, minced (about 1 tbsp)
2 tbsp. vegetable oil
Ground black pepper
2 tbsp. grated parmesan cheese
1/2 tsp. minced fresh thyme leaves
2 tbsp. minced fresh parsley leaves
1/4 cup plus 6 tbsp. unbleached all-purpose flour
3 large egg whites
3 tbsp. Dijon mustard
Adjust oven rack to middle position and heat oven to 350 degrees.
Pulse bread in food processor until coarsely ground, about eight 1-second pulses (you should have 3 1/2 cups crumbs). Transfer crumbs to rimmed baking sheet and add shallot, garlic, oil, 1/4 tsp. salt, and 1/4 tsp. 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 Parmesan, thyme, and parsley.
Place 1/4 cup flour in pie plate. In second pie plate, whisk egg whites and mustard until combined; add remaining 6 tbsp. flour and whisk until almost smooth, with pea-sized lumps remaining.
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.
Bake until instant-read thermometer inserted in center of chops registered 150 degrees, 17 to 25 minutes. Let rest on rack 5 minutes before serving with lemon wedges.
Source: Cooks Illustrated magazine; February 2008