Name: Toaster-Oven Crispy Breaded Pork Chops
Total time: 45 min
Ingredients: ¾ cup panko bread crumbs; 2 tablespoons unsalted butter , melted; 1 large egg; 2 tablespoons Dijon mustard; 2 teaspoons all-purpose flour; 1½ teaspoons dry mustard; ½ teaspoon garlic powder; ½ teaspoon table salt; ¼ teaspoon cayenne pepper; 2 (6- to 8-ounce) boneless pork chops , ¾ to 1 inch thick, trimmed; Lemon wedges

Why This Recipe Works

Pretoasting the breading in the microwave with a little melted butter boosted browning significantly, but it was when we switched from regular bread crumbs to panko that we achieved a crust with crunch. We streamlined the dredging process by whisking the egg and flour together to make an adhesive “glue.” Adding to this mixture a double dose of mustard (Dijon and dry mustard) as well as garlic powder and cayenne pepper packed in a ton of flavor. We also cut two slits into the fat on the edges of the chops to prevent them from buckling as they cooked. The toaster oven gave us the juicy chops we were after, and a squeeze of fresh lemon juice added pleasant brightness.

Before You Begin

The air-fry or convection setting helps to achieve a crisp crust on the chops; if your toaster does not have these functions, use the standard bake function. This recipe can be easily doubled.

Instructions

Adjust toaster oven rack to middle position, select air-fry or convection setting, and heat oven to 400 degrees. Set wire rack in small rimmed baking sheet and spray rack with vegetable oil spray.

Toss panko with melted butter in bowl until evenly coated. Microwave, stirring frequently, until light golden brown, 2 to 4 minutes; transfer to shallow dish and let cool slightly. Whisk egg, Dijon mustard, flour, dry mustard, garlic powder, salt, and cayenne together in second shallow dish.

Pat pork chops dry with paper towels and cut 2 slits, about 2 inches apart, through fat on edges of each pork chop. Working with 1 chop at a time, dip in egg mixture, allowing excess to drip off, then coat with panko mixture, pressing gently to adhere. Arrange chops on prepared rack, spaced at least 1 inch apart, and cook until chops register 145 degrees, 15 to 20 minutes. Remove sheet from oven and let chops rest for 5 minutes. Serve with lemon wedges.