Cordon Bleu Pork Chops
It's hard to beat a classic combo like pork chops and applesauce. But could we jazz up plain, prepared applesauce with interesting ingredients?
Why This Recipe Works
For our Cordon Bleu Pork Chops recipe, we wanted a thick, flavorful coating that wouldn’t fall off in the oven or become soggy. The chops also had to be quick and easy to prepare—a real weeknight staple. We found that Melba toast, crushed into small pieces, made the crunchiest coating. We seasoned the crumbs liberally with dried herbs and spices, salt, and a little bit of sugar. The sugar also helped improve browning. Mayonnaise kept the bread crumbs “glued" to the pork, and a hot oven crisped the crumbs and cooked the meat quickly enough to keep it moist and juicy.
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