Cookin’ With Cathy Speronis: Crunchy Herbed Baked Pork Chops
Cathy Speronis was in for this month’s Cookin with Cathy, and in honor of National Crown Roast of Pork Day and National Cereal Day, Cathy made Crunchy Herbed Baked Pork Chops.
Below you will find the recipe that Cathy made on air Friday morning:
Crunchy Herbed Baked Pork Chops
6 center-cut boneless pork chops, 6 to 8 ounces each, 3/4 to 1 inch thick, trimmed of excess fat
1 1/2 quart cold water
4 1/2 Tbsp. Kosher salt (2.30 oz.)
3 cloves garlic, crushed and peeled
1 large sprig of fresh sage, bruised with back of knife
1 cup unbleached all-purpose, separated into two 1/2 cups
4 large eggs
4 teaspoons Dijon mustard
2 medium garlic cloves, pressed through garlic press
3 cups unsweetened cereal flakes, crushed slightly
1 cup panko breadcrumbs
2 tablespoons grated Parmesan cheese
1 Tbsp. minced fresh sage leaves
2 tablespoons vegetable oil
1. In a medium container dissolve the Kosher salt. Add in the 3 cloves of crushed garlic and the sprig of fresh sage. Submerge chops, cover and refrigerate 30 minutes or up to 1 hour (no longer.) Rinse chops under cold water and dry thoroughly with paper towels.
2. Preheat oven to 425°F. Place 1/2 cup flour in pie plate. In second pie plate, whisk eggs, Dijon mustard and pressed garlic until combined; add remaining 1/2 cup flour and whisk until smooth. In third pie plate combine the crushed cereal, panko, Parmesan and minced sage.
3. Line a rimmed baking sheet with aluminum foil. Place a wire rack on the sheet and rub generously with the vegetable oil. 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 cereal mixture, pressing gently so that thick layer of crumbs adheres to chop. Transfer breaded chop to wire rack. Repeat with remaining 5 chops.
4. Bake until instant-read thermometer inserted into center of chops registers 155°F, 25 to 28 minutes. Let rest on rack 5 minutes before serving.