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SECRETS TO A CRISP COATING
1. Dip: A thick batter of flour, mustard, and egg whites grips the bread crumbs like glue.
2. Coat: Coating the chops with fresh, well-toasted bread crumbs results in a crust with flavor and crunch.
3. Elevate: Baking the chops on a rack set in a baking sheet allows greater air circulation and prevents the bottoms from turning soggy.
Table salt
4 center-cut boneless pork chops, 6 to 8 ounces each, 3/4 to 1 inch thick, trimmed of excess fat
4 slices hearty white sandwich bread, torn into 1-inch pieces
1 small minced shallot (about 2 tablespoons)
3 medium garlic cloves, minced or pressed through garlic press (about 1 tablespoon)
2 tablespoons vegetable oil
Ground black pepper
2 tablespoons grated Parmesan cheese
1/2 teaspoon minced fresh thyme leaves
2 tablespoons minced fresh parsley leaves
1/4 cup unbleached all-purpose flour plus 6 tablespoons
3 large egg whites
3 tablespoons Dijon mustard
Lemon wedges
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1st Keep
 DBKJones
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