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1
Adjust oven rack to the middle of the oven.
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2
Preheat the oven to 350F (180C) degrees.
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3
Dissolve 1/4 cup salt in 1 quart water in a medium or large bowl to create the brine.
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4
Place the chops into the brine, cover and refrigerate for at least half an hour.
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5
Rinse the chops under cold running water and pat dry thoroughly with papper towels.
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6
Make the seasoned bread crumbs.
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7
Add the bread into a food processor.
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8
Pulse until a coarse meal forms, 10 to 15 seconds.
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9
This should make about 3 cups of fresh bread crumbs.
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10
Add the crumbs to a large bowl along with the shallots, garlic and black pepper.
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11
Drizzle the olive oil and toss to thoroughly combine.
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12
Bake until dry and deep golden brown.
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13
Stirring every 4 or 5 minutes.
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14
This should take 10 to 15 minutes depending on your oven.
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15
Remove and let the bread crumbs cool to the room temperature then add the parmesan cheese, thyme and parsley and toss to combine.
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16
Add 4 tablespoons of the flour to a shallow plate.
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17
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.
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18
Increase the oven temperature to 425 degrees F.
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19
Coat a wire rack (cookie cooling rack is perfect) with cooking spray and set on a rimmed baking sheet.
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20
Season the chops with freshly ground black pepper.
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21
Lightly coat each pork chop in the flour, shake off any excess.
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22
Using tongs, dip to coat the floured chop with the batter and allow the excess to drip off.
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23
Coat all sides of chop with the bread crumb mixture, pressing gently to let the chop evenly coated on all sides.
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24
Place the breaded chop to the wire rack.
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25
Repeat the same steps with the remaining chops.
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26
Bake until a thermometer inserted into the center of chops reaches 150 F degrees, about 20 to 25 minutes.
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27
Allow to rest on the rack for 5 minutes.
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28
Serve warm with the lemon wedges.
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29
We like to serve on a bed of pea puree and/or peas and carrots.
