Recipe by gutpyle
"Are you sick 'n' tired of dried-out, tough pork chops? I was until I came up with this recipe. The trick to cooking meat and poultry is to know your internal temperatures. That is why you should invest in an instant-read, digital meat thermometer. I will NOT cook without one. And another thing people don't realize is that today's pork does NOT have to cook till it gets to 160 to 170 degrees F internal temperature. I like to serve these with some garlic smashed potatoes and grilled asparagus."
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1 (8 ounce) package
panko bread crumbs
6 (1-inch thick)
bone-in pork chops, at room temperature
mayonnaise, or as needed
Cajun seasoning, or to taste
My chops turned out tender, juicy and the crust was great and didn't fall off the chop when cooking. My husband and son really raved about how great they were. I did use a creole spice I get from myspicesage.com, it has a nice blend of flavor and not hot, and put much more than a pinch in the mayo. I'd like to try it on chicken also.
We tried this recipe last night. The pork chops were moist and tasty. I used about 1/2 teaspoon of a Mediterranean spice blend. A pinch didn't seem like enough. Next time I will use even more.
* Percent Daily Values are based on a 2,000 calorie diet.
Tom's Down To The Bone Pork Chops!
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 322
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