Instructions

1. Choose boneless pork chops to avoid bare spots on the chops, because the breading cannot adhere to bone.

2. Whisk together in one bowl 1 egg white, 1 tbsp. prepared mustard and enough flour to create a mayonnaise-like consistency. Use up to ½ cup of flour.

3. Place the breading in a second bowl.

4. Place the remaining 1 cup flour into a third bowl.

5. Put the wire rack across the baking dish and preheat the oven to 425 degrees F to allow the crust to bake onto the meat better.

6. Dip the pork chops into the flour and shake off the excess.

7. Dip the floured pork chops into the egg white mixture to coat. Hold the chop over the dish to allow the excess to run off the meat and back into the dish.

8. Place the pork chop into the breading, flipping it over to completely cover.

9. Place the breaded pork chops onto the wire rack. Repeat with the remaining pork chops.

10. Allow the pork chops to rest at least 10 minutes on the wire rack before placing them into the oven. This allows the egg white to partially dry, acting as a glue to better adhere the breading to the meat.

11. Bake the pork chops on top of the wire rack over the baking pan to allow air to circulate and to create a crunchy crust on all sides, even the bottom.

12. Increase the cooking time if the recipe requires a lower temperature than 425 degrees F.

13. Bake until a meat thermometer inserted into the thickest portion of meat registers 180 degrees F.