3/4 to 1 inch thick boneless pork chops (6 to 8 oz each) (not enhanced with a solution)
1 quart water
1/4 cup table salt
Bread crumbs made from 'high quality' sandwich bread
3 cloves garlic, pressed
1/4 teaspoon salt
1/4 teaspoon pepper
1 shallot, minced
2 tablespoons vegetable oil
Egg wash:
3 egg whites
3 tablespoons Dijon mustard
6 tablespoons flour
2 tablespoons grated Parmesan cheese
2 tablespoons minced fresh parsley
1 teaspoon fresh thyme


Wash the pork chops. Combine the water and salt to make brine. Soak the pork in it for 30 minutes. Tear two large slices of sandwich bread into large pieces and pulse several 1 second pulses in a food processor until all crumbs but still coarse. Place in a bowl and season with pressed garlic, salt, and pepper, the shallot and vegetable oil. Toss to combine and toast on a rimmed baking sheet at 350 degrees for about 15 minutes until golden and almost too dark. Place in a pie plate. Set oven to 425 degrees. Set up pie 3 pie plates: crumbs, flour, and egg wash. When bread crumbs have cooled somewhat season with Parmesan, parsley, and thyme.

Remove the pork from the brine and rinse it off. Pat dry with paper towels and season with freshly ground pepper. Place a wire rack on a rimmed baking sheet and spray with cooking spray. Dip each chop in flour and pat the excess flour off. Coat with the egg paste, coated thoroughly. Place in the pan of crumbs and press them into the surface. Place on the rack, spaced apart so they cook evenly. Place in the 425 degree oven for 20 minutes until 150 degrees internal temperature. Remove from oven and let rest about 5 minutes before serving with applesauce.

Foolproof Applesauce

First choices: Jonagold, Jonathan, Pink Lady or Macoun
Second choices: Golden Delicious, McIntosh, Empire, or Rome

It's best to use just one kind of apples.

4 pounds apples, cut away from the core, skins on, cut into large chunks (size doesn't matter)
1/4 cup sugar
Pinch salt
1 cup water
(Cinnamon)
(Butter)

If you don't have a food mill, peel the apples first, but you get more flavor with the skins left on. Cook on stove top in a large pan over medium-high heat with the lid on. Stir occasionally, and add more water if needed to keep from sticking, until they start to break down. Put through a food mill. Refrigerate uncovered.