Quick and Crunchy Pork Chops
serves 4

1 (5-ounce) box Melba toast, broken into rough pieces
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp paprika
1/2 tsp dried thyme
1/8 tsp sugar
4 - 6 tbsp mayonnaise
4 boneless pork chops, 3/4 inch to 1 inch thick


Preheat the oven to 425F.

Smash the Melba toast into rough pieces inside its bag. Pour into a large freezer bag along with all the spices. Smash to bits with a rolling pin or mallet type thingy. The texture you create should be of a fine meal with some larger bits sprinkled about. Add 2 tbsp of the mayo and squish it around inside the bag.

Put the breading mixture on a large plate and squirt some more mayo into a little bowl. Set a rack over a baking sheet. One pork chop at a time, spread some mayo on the chop to coat, then roll in the breading and pat and press the breading to the chop to make it stick. Transfer the coated chops to the rack. Bake in the oven until an instant read thermometer reads 145 to 150, between 16 to 22 minutes.

Remove and let rest for five minutes or so before serving.

-Jeremy Sauer, Cooks Country promotional issue