crunchy baked pork chops

what you will need:

4 boneless pork chops ( 1 inch thick)

4 slices sandwich bread

3 garlic cloves ( minced better pressed)

1/4 teasp. salt and pepper

1/2 onion minced

3 egg whites

3 tablesp of mustard

6 tablespoon flour + 3 more

1/2 teasp. thyme

2 tablesp. fresh minced parsley

2 tablesp. oil

brine the pork chops of the night before, this gives them the best flavor:

1 cup kosher salt, 1/4 sugar, 1 tablesp. pepper, 2 bayleaves, 6 garlic cloves, crushed, 2 cups water, 1 onion (cut in half). mix  all the ingredients together in a sauce pan and heat over medium heat. when the sugar and salt are dissolved, let it cool off to room temperature.

brine your pork chops in a container you can cover up and place in the fridge, 6-24 hours.

for the coating:

in a blender roughly chop up the bread slices ( corse ). mix with garlic, salt, pepper, onion and oil, mix well and bake the crumbs on a baking sheet by 350 farenheit ( 180 C ) till lightly golden brown ( stir a few times while baking) 10-15 min.

let them cool off. when cooled off add, parsley and thyme, mix well.

after brining, wash the meat and dry them off  with paper towels. season them with pepper.

heat the oven to 425 fahrenheit

mix the mustard, egg whites, and 6 tablesp. of flour to a creamy batter.

now coat all pork chops with the remaining 3 tablesp.  of flour, then dunk them into the batter and then coat them with the crumbs.

lay the prok chops on a greased ( oven proof) cooling rack and bake them for about 20 min, let them rest for 5 min.

enjoy, good luck

PS: serve with peach-apple sauce 😉