Quick and Crunchy Pork Chops

(Serves 4)
from Cooks Country Magazine “Home on the Range”
www.cookscountry.com

For a substantial crust, don’t break up the Melba toast too much, and coat the chops well with mayonnaise. Although an instant-read thermometer takes the guesswork out of determining when the meat ins cone, you can use the ‘nick-and-peek” method: Use a raring knife to make a slit in the top of the pork chop and take a look at the meat’s interior. The Melba crumbs can be made weeks in advance and stored in the freezer. Applesauce is a natural with these chops.

1 - (5-ounce) box Melba Toast. (We have used sesame and garlic flavored)
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/2 teaspoon dried thyme
1/8 teaspoon sugar
6 Tablespoons mayonnaise
1/4 cup white sesame seeds (Get at Sunshine Natural Foods Store)
4 - center-cut pork chops, 3/4 inch to 1 inch thick (each 6 to 7 ounces), patted dry with paper towels.

1. Toast the sesame seeds in a small skillet over medium-low heat, stirring frequently until fragrant and golden, 4 to 5 minutes.

2. Adjust the oven rack to middle position and heat oven to 425 degrees. Place Melba toast pieces, salt, garlic powder, onion powder, paprika, dried thyme, sugar, and sesame seeds into a heavy-duty zipper lock freezer bag. Seal bag and pound with a heavy blunt object such as a rolling pin until Melba toasts are crushed but still have some crumbs the size of small pebbles. Add 2 Tablespoons of mayonnaise to bag and work mayonnaise evenly into crumb mixture by gently squeezing outside of the bag. Transfer Melba crumb mixture to a large plate.

3. Using your fingers, coat 1 chop with 1 tablespoon mayonnaise. Transfer to plate with Melba crumbs, sprinkle top of pork chop with some Melba mixture, and press down firmly on chop to adhere crumbs. Flip chop and repeat, making sure that thick layer of crumbs coats both sides and edges. Transfer breaded pork chops to a baking rack set over a rimmed baking sheet. Repeat with remaining chops.

4. Bake pork chops until juices run clear and instant-read thermometer inserted into center of chop registers 145 to 150 degrees, 16 to 22 minutes. Remove chops from oven and let rest on rack for 5 to 10 minutes. Serve immediately.