Italian-Style Pork Chops
Pork chops don’t have to be a boring weeknight last resort.
Why This Recipe Works
Using mayonnaise in the crumb coating and dredge for our Italian-Style Pork Chops helped recreate pan-fried crunch in the oven. To enhance the flavor of the pine nuts, we toasted them in a dry skillet over medium heat, stirring frequently, until golden. Tasters preferred bone-in chops, as they were juicier and had more pork flavor than those cooked without the bone.
© 2018 America's Test Kitchen. All rights reserved.