Crunchy Pork Chops

 This was super easy to make and now my favorite way to make breaded pork chops.

I found this recipe on Smitten Kitchen. Cooking the chops on the wire rack helps to keep the breading in tact so if you don't have one take a trip to Michael's or your local baking goods store and pick one up.

This recipe calls for white sandwich bread, which I don't really keep around the house, but we had some left over wheat and potato rolls from Superbowl Sunday. Sometimes you have to just use what you have and in this case it worked great.

Table salt
4 boneless center-cut 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 shallot, minced (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 (no lactose = pecorino ramano)
1/2 teaspoon minced fresh thyme leaves
2 tablespoons minced fresh parsley leaves
1/4 cup plus 6 tablespoons unbleached all-purpose flour
3 large egg whites
3 tablespoons Dijon mustard
Lemon wedges