Crunchy Sesame Pork Chops

4
Servings
15m
Prep Time
16-22m
Cook Time
31m
Ready In


"For a substantial crust, don't break up the Melba toasts too much, and coat the chops well with mayonnaise. Although an instant-read thermometer takes the guesswork out of determining when the meat is done, you can use the "nick-and-peek" method: Use a paring 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. These are crunchy outside and tender juicy inside!"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (75.4 g)
  • Calories 182.9
  • Total Fat - 12.7 g
  • Saturated Fat - 2.8 g
  • Cholesterol - 27.8 mg
  • Sodium - 635 mg
  • Total Carbohydrate - 8.4 g
  • Dietary Fiber - 1.3 g
  • Sugars - 1.3 g
  • Protein - 9.9 g
  • Calcium - 100.4 mg
  • Iron - 1.9 mg
  • Vitamin C - 0.8 mg
  • Thiamin - 0.1 mg

Step 1

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

Step 2

Adjust oven rack to middle position and heat oven to 425 degrees.

Step 3

Place toasted sesame seeds, Melba toast pieces, salt, garlic powder, onion powder, paprika, thyme, and sugar in heavy-duty zipper-lock freezer bag.

Step 4

Seal bag and pound with heavy blunt object (such as a rolling pin) until Melba toasts are crushed but still have some crumbs the size of small pebbles.

Step 5

Add 2 tablespoons mayonnaise to bag and work mayonnaise evenly into crumb mixture by gently squeezing outside of bag.

Step 6

Transfer Melba crumb mixture to large plate.

Step 7

Using your fingers, coat 1 chop with 1 tablespoon mayonnaise.

Step 8

Transfer to plate with Melba crumbs, sprinkle top of pork chop with some Melba mixture, and press down firmly on chop to adhere crumbs.

Step 9

Flip chop and repeat, making sure that thick layer of crumbs coats both sides and edges.

Step 10

Transfer breaded pork chop to baking rack set over rimmed baking sheet. Repeat with remaining chops.

Step 11

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.

Step 12

Remove chops from oven and let rest on rack for 5 to 10 minutes.

Tips & Variations


No special items needed.

Related

MsPia

Oh! So delicious. I had them with Luvcookn's [url=http://www.recipezazz.com/recipe/lemon-potatoes-9055]Lemon Potatoes[/url] . Great combination.

review by:
(16 Jul 2014)

QueenBea

This is a great tasting recipe that will see many repeats here. WOW, I love the crispy coating!!!! The only changes I made were, I used butt chops and Mary's gluten free sesame crackers, and they worked perfectly in this recipe.

review by:
(18 Aug 2013)

Delilah

My family enjoyed this, since this only yields four I had to double amounts for my family, this is good and I will make it again.

review by:
(15 May 2013)