I made the best porkchops ever tonight. They are now the first recipe that I’ve done that’s officially in the “rotation” for dinner. I’d previously made a variation of this, but tonight, it was perfect.
CRISPY PORK CHOPS
Ingredients
- 4-6 boneless pork chops
- 5 oz box of Melba toasts (can be found in the cracker section)
- 6-8 Tablespoons of Mayo
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1/8 teaspoon sugar
Directions
- Preheat oven to 425 degrees.
- Break melba toasts into pieces and add to a ziplock plastic bag.
- Add spices to the plastic bag. Seal and pound down until you have a course (not powdered) mixture.
- Add 2 Tablespoons of mayo and mix in. Pour mixture into pie plate.
- Rub 1 Tablespoon of mayo on each chop and coat with mixture, pressing it into the chop.
- Place chops on rack of a roasting pan.
- Bake for 18-22 minutes, remove from oven and let sit for 10 minutes to continue cooking. (I didn’t know that most meats will continue to cook for a period after they are removed from heat - did you?)
These are so moist and delicious I could have eaten the whole plate myself.
I served with jasmine rice (made in the rice cooker) and sauteed squash. MMMMMM.
This recipe is actually from The America’s Test Kitchen Family Cookbook - which is quickly becoming one of my favorites.
