Crunchy Baked Pork Chops

1) Preheat oven to 350 with the oven rack positioned in middle position.

2) Dissolve 1/4 cup of salt in 1 quart of water in a gallon sized zip-lock bag.

3) Brine chops for 30 minutes.

4) Rinse under cold water and pat dry with paper towels.

5) Pulse the bread in the food processor until coarsely ground (about 8 1-second pulses)

6) Transfer crumbs to a rimmed baking sheet and add the shallot, garlic, oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper.

7) Toss until the crumbs are evenly coated with oil.

8) Bake until golden brown and dry, about 15 minutes, stirring twice during baking.

9) Cool the crumbs to room temperature.

10) Toss the crumbs with the Parmesan cheese, thyme and parsley.

11) Place 1/4 cup of the flour in a pie plate.

12) In a second pie plate, whisk the egg whites and mustard until combined, add the remaining 6 tablespoons flour and whisk until almost smooth.

13) Increase oven temp. to 425 degrees and spray a wire rack with vegetable oil spray; place in a rimmed baking sheet.

14) Season the chops with pepper.

15) Dredge 1 pork chop with flour and shake off the excess.

16) Coat all sides of the chop with the egg mixture, then in the bread crumb mixture, pressing gently so that a thick layer of crumbs adhere to the chop.

17) Transfer the chop to the prepared wire rack.

18) Repeat with the remaining 3 chops.

19) Bake until an instant- read thermometer registers 140 degrees when inserted into the middle of the thickest part, about 17-25 minutes.

20) Let rest on the rack until thermometer reads 150 degrees, about 5 minutes.

21) Serve with lemon wedges.