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Double Crunchy Baked Pork Chops


It's not the double-down, but it's as close as you can get! The ultimate crunch and moistest lean pork chops you will ever experience.














to taste, 1/4 cup for brine
4 pork chops, centre cut
boneless, 6 to 8 ounces each, 3/4 to 1-inch thick, trimmed of excess fat
4 slices bread
torn into small pieces
2 tablespoons shallots
minced, 1 small one
4 cloves garlic
medium sized, or 2 to 3 large sized, or to taste, minced or pressed
2 tablespoons olive oil
or canola oil, or any vegetable oil
black pepper
freshly ground
2 ½ tablespoons Parmesan cheese
½ teaspoon thyme
freshly minced
4 tablespoons all-purpose flour
for coating the chops
3 large egg whites
3 tablespoons dijon mustard
6 tablespoons unbleached all-purpose flour
for the batter
wedges, to serve


Adjust oven rack to the middle of the oven. Preheat the oven to 350℉ (180℃) degrees.

Dissolve ¼ cup salt in 1 quart water in a medium or large bowl to create the brine. Place the chops into the brine, cover and refrigerate for at least half an hour.

Brining the chops Rinse the chops under cold running water and pat dry thoroughly with papper towels.

Make the seasoned bread crumbs. Add the bread into a food processor. Pulse until a coarse meal forms, 10 to 15 seconds. This should make about 3 cups of fresh bread crumbs.

The fresh bread crumbs after processing

Add the crumbs to a large bowl along with the shallots, garlic and black pepper. Drizzle the olive oil and toss to thoroughly combine.

Bake until dry and deep golden brown. Stirring every 4 or 5 minutes. This should take 10 to 15 minutes depending on your oven.

Fresh out of the oven

Remove and let the bread crumbs cool to the room temperature then add the parmesan cheese, thyme and parsley and toss to combine. Add 4 tablespoons of the flour to a shallow plate.

In a pie plate, whisk the egg whites and mustard until well blended then whisk in 6 tablespoons flour until smooth and a thick batter has been created.

Increase the oven temperature to 425℉ (220℃) F. Coat a wire rack (cookie cooling rack is perfect) with cooking spray and set on a rimmed baking sheet. Season the chops with freshly ground black pepper. Lightly coat each pork chop in the flour, shake off any excess.

Lightly coat with the flour

Using tongs, dip to coat the floured chop with the batter and allow the excess to drip off.

Allow any excess to drip off

Coat all sides of chop with the bread crumb mixture, pressing gently to let the chop evenly coated on all sides.

The batter holds the crumbs like glue
The breaded chops are ready for the oven

Place the breaded chop to the wire rack. Repeat the same steps with the remaining chops. Bake until a thermometer inserted into the center of chops reaches 150 F degrees, about 20 to 25 minutes. Allow to rest on the rack for 5 minutes.

Who needs double down with crunch like this!

Serve warm with the lemon wedges. We like to serve on a bed of pea purée and/or peas and carrots.

The finished dish, ready to dig in with pea purée


* not incl. in nutrient facts

Add review





For the Double Crunchy Baked Pork Chops, the step-by-step photos are gorgeous. I wish clear step-by-step photos were available for Asian dishes including the various types of tom yum soups too.

over 11 years ago


Glad to hear that you like the step-by-step pictures. And we have been working on making Asian dishes and taking step-by-step pictures too. Tom yum soup is one of our favorites, and we will make more and take step-by-step pictures. It's coming :)

over 11 years ago


I am anxious to try these, although I don't think I will soak them in salt water. I'm not so fond of salt, just a barely little bit and not on very many things. Pork chops is one I would barely sprinkle. I've never made my own bread crumbs, but I'm going to try it .... some day. :) Thanks for a great site!

almost 11 years ago

Great to hear that you like this recipe, and hopefully you are going to enjoy these delicious double crunchy pork chops. Happy Cooking :-)


Nutrition Facts

Serving Size 105g (3.7 oz)
Amount per Serving
Calories 24533% of calories from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 3mg 1%
Sodium 394mg 16%
Total Carbohydrate 11g 11%
Dietary Fiber 2g 7%
Sugars g
Protein 18g
Vitamin A 2% Vitamin C 6%
Calcium 10% Iron 13%
* based on a 2,000 calorie diet How is this calculated?


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