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Want a juicy, healthier, breaded pork chop with a thick, crispy crust all around (no soggy bottoms)? Try making your own version of Shake 'n Bake. Here's what we do (you'll put us in your will for this one):
Crush the Melba toasts (inside a sturdy freezer bag)
Mix crushed toasts with seasonings (to taste)
Coat each chop with 1 tbsp mayonnaise
Sprinkle chops with crumb mixture; press into chop to create a crust of desired thickness (shaking in a bag results in too thin a crust)
Place chops on a wire rack over a rimmed baking sheet. Bake at 425 degrees, approximately 25 min or until meat is white and crust is crispy and a darkish golden brown.
This never-fail breading also works well on chicken breasts and cutlets, even fish fillets. The secret to an all-around crispness, however, is baking them on a rack set over a baking sheet, rather than setting them on a baking sheet proper. The bonus to this homemade Shake 'n Bake is the lack of chemicals and preservatives that the traditional store-bought version offers. Of course, "Press 'n Bake" would be more like it, as there wasn't a whole lot of shakin' going on.
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Download this recipe.
