OF COARSE
Don’t crush the Melba toasts too fine – the crumbs should range in size from sand to small pebbles.SIZE MATTERS
Buy chops that are 1-inch thick. Any larger & you’ll need to cook them a bit longer.
food
Join the 20-Minute Supper Club»Quick & Crunchy Breaded Pork Chops
You can't go wrong with these juicy and delicious pork chops. Accompany with your favourite veggie side.
Ingredients (Serves 4)
| 1 | smal box Melba toast (200 g), crushed coarse |
| salt and ground black pepper | |
| 1/2 tsp | garlic powder |
| 1/2 tsp | onion powder |
| 1/2 tsp | paprika |
| 1 tsp | fresh thyme (or 1/2 teaspoon dried) |
| 1/8 tsp | sugar |
| 6 tsps | mayonnaise |
| 4 | boneless, centre-cut pork chops, 1-inch thick |
Instructions
- Adjust oven rack to middle position and heat oven to 425 F.
- Prepare crumb coating: mix Melba crumbs, 1/2 teaspoon salt, garlic powder, onion powder, paprika, thyme, and sugar in shallow dish. Add 2 tablespoons of mayonnaise and work evenly into crumbs.
- Pat chops dry with paper towel and season with salt and pepper.
- Cover chops completely with remaining 4 tsps mayonnaise, then dredge thoroughly with Melba crumbs (including sides). Press on crumbs to make sure they adhere. Transfer breaded chops to wire rack set on rimmed baking sheet.
- Bake chops until coating is golden brown and centres of chops register 140 degrees on instant-read thermometer, 18 to 22 minutes. Remove chops from oven and let rest on rack until centres of chops reach 150 degrees before serving, 5 to 10 minutes.
*Find this and other great recipes in…
Best 30-minute Recipe
From the editors of Cooks Illustrated
*This recipe has been adapted from its original.
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