Jim and Shanta's Slug Slime Chops

1. Take four 3/4 to 1 inch thick center cut boneless pork chops 6-8 oz.  Brine for 30 minutes in 1/4 cup salt and 1 quart water - in fridge.

2.  Rinse chops under cold water and dry thoroughly with paper towels.

3. Place 1/4 cup flour in pie plate. In second pie plate, whisk 3 egg whites and 3 tbs. mustard until combined; add 6 tablespoons flour and whisk until almost smooth, with pea-sized lumps remaining.

4. Set oven temperature to 425 degrees. Spray wire rack with nonstick cooking spray and place in rimmed baking sheet. Season chops with pepper. Dredge 1 pork chop in flour; shake off excess. Using tongs, coat with egg mixture; let excess drip off. Coat all sides of chop with Slug Slime, pressing gently so that a thick layer of Slug Slime adheres to chop. Transfer Slug Slimed chop to wire rack. Repeat with remaining chops.

5. Bake until instant-read thermometer inserted into center of chops registers 150 degrees, 17 to 25 minutes, depending on the thickness. Let rest on rack 5 minutes before serving with lime or lemon wedges.

                             ~Jim and Shanta, Portland OR.

Raedy to "slime" the chops!