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How Do You Keep Breading On Baked Pork Chops?

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How Do You Keep Breading On Baked Pork Chops?

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When baking homemade pork chops you may encounter a common problem–the breading falls off during cooking. Several reasons for this include: a breading that is too thin, cooking the pork chops too soon after coating and not using an egg in the breading. By avoiding these mistakes, your next batch of baked pork chops will turn out evenly breaded and crunchy right from the oven. Choose boneless pork chops to avoid bare spots on the chops, because the breading cannot adhere to bone. 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. Place the breading in a second bowl. Place the remaining 1 cup flour into a third bowl. 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. Dip the pork chops into the flour and shake off the excess. Dip the floured pork chops into the egg white mixture to coat. Hold the chop over the dish

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