Crunchy baked pork chops from The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen by Cook's Illustrated Magazine

  • shallots
  • sandwich bread
  • Parmesan cheese
  • parsley
  • thyme
  • pork chops
  • egg whites

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ashallen on December 13, 2020

    Yummy pork chops! The bread coating was flavorful, substantial, and crispy and the meat was well-seasoned and juicy. The cutlets are large and impressive-looking. My husband, who doesn't usually get excited about pork, had seconds. Leftovers kept well to the next day - the bread coating still had crunch. My chops were closer to 6 oz vs. 8 oz and I found that using 2/3 of the bread coating ingredients was sufficient to thickly coat the chops (still had ~1/2 cup leftover bread crumbs).

  • Zosia on June 06, 2018

    Excellent recipe that as the previous reviewer noted produces moist and flavourful chops. The method makes them a bit time consuming for a quick weeknight meal but with the breadcrumbs made in advance (they keep for a few days) it would be quite doable. I may even try baking the breaded chops from frozen as suggested. Note that there were enough of the egg and breadcrumb mixtures to coat 6 chops.

  • hillsboroks on November 19, 2015

    Great new way to do mid-week pork chops that gives them lots of flavor and keeps them very moist. My husband who is picky about dry pork loved these. I took a bit of a short-cut on the breadcrumb coating for the outside but otherwise followed the recipe to a T. Instead of making crumbs from scratch in the food processor and oven, I sauteed the shallot and garlic in the oil in a large frying pan on medium heat. Then I added panko crumbs to the pan equal to the amount of breadcrumbs called for and stirred them until they turned golden brown. The finished result was perfect! The crumb coating was crunchy, the seasoning was perfect and the chops were done just right and as I mentioned before, very moist and flavorful.

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