About
Comfort food is a tradition everyone can get behind. With that being said, these Ultimate Oven-Baked Pork Chops are a deliciously comforting choice for any time you need a food hug! Plump pork chops are dipped in a creamy, lemon-infused, mayo-Dijon mustard sauce then coated with a seasoned parmesan breading for a succulent, sunny, tangy flavor. Then those chops get baked until they are golden and fork tender. Cozy up to Ultimate Oven Baked Pork Chops for a nice relaxing meal!
Ingredients
- 1/4 cup table salt
- 1 quart water
- 4 (6-8-ounce, 3/4-1-inch-thick) center-cut natural pork chops, boneless, fat removed
- 4 slices hearty white sandwich bread, torn into 1-inch pieces
- 1 shallot, minced
- 3 cloves garlic, minced
- 2 tablespoons vegetable oil
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons parmesan cheese, freshly grated
- 1/2 teaspoon fresh thyme leaves, minced
- 2 tablespoons fresh parsley leaves, minced, plus more, to taste, for garnish
- 1/3 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon lemon zest, plus 2 tablespoons lemon juice
- 1/4 cup all-purpose flour
Directions
Step 1 -Line an 18x26-inch rimmed baking sheet with parchment paper.
Step 2 -Line a second 18x26-inch rimmed baking sheet with foil.
Step 3 -Coat a wire rack with nonstick spray and set it over the prepared, foil-lined rimmed baking sheet.
Step 4 -In a large resealable plastic bag, add the table salt and the water, seal, and shake until the salt is dissolved.
Step 5 -Add the pork chops to the brine mixture, ensuring they are completely submerged.
Step 6 -Seal the bag and transfer it to the refrigerator to marinate for at least 30 minutes.
Step 7 -Position an oven rack to the middle position.
Step 8 -Preheat the oven to 350 degrees F.
Step 9 -In a food processor, add the bread and pulse until it is coarsely ground, about 8 short pulses, yielding about 3 1/2 cups of breadcrumbs.
Step 10 -In a large bowl, add the breadcrumbs, the shallots, the garlic, the vegetable oil, the kosher salt, and the black pepper and toss until the mixture is evenly coated with the vegetable oil.
Step 11 -Evenly spread the breadcrumb mixture on the prepared parchment-paper-lined baking sheet.
Step 12 -Bake on the middle rack, while stirring the breadcrumbs halfway through, until the mixture is dry and deeply golden-brown, about 10 minutes.
Step 13 -Transfer the baked breadcrumb mixture from the oven to a wire rack and let it cool to room temperature.
Step 14 -Increase the oven temperature to 425 degrees F.
Step 15 -Transfer the pork chops from the brine and using paper towels, pat them dry.
Step 16 -In a medium shallow bowl, add the toasted breadcrumb mixture, the parmesan cheese, the thyme, and 2 tablespoons of the parsley and toss until thoroughly combined.
Step 17 -In a second medium shallow bowl, add the mayonnaise, the Dijon mustard, the lemon zest, and the lemon juice and whisk to combine.
Step 18 -In a third medium shallow dish, add the flour.
Step 19 -Using a pair of tongs and working 1 at a time, dredge the pork chops in the flour and shake off the excess.
Step 20 -Dredge the flour-coated pork chops in the mayonnaise mixture and let the excess drip off.
Step 21 -Gently press the coated chops in the breadcrumb mixture on all sides, ensuring a thick layer of the breadcrumbs adheres.
Step 22 -Transfer the breaded pork chops to the prepared wire rack on the prepared foiled-lined baking sheet.
Step 23 -Bake on the middle rack until the pork chops reach an internal temperature of 150 degrees F, about 17-25 minutes.
Step 24 -Transfer the pork chops from the oven to a wire rack on a flat surface and let them rest before serving, about 5 minutes.
Step 25 -Serve garnished with the extra parsley.
