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.
Neither Hubs nor I cared for these much. The meat itself was tender and moist, but the coating was thick, soggy, fairly tasteless, and didn’t brown as effectively as I would have liked. Ended up scraping the panko and mayonnaise mix off the cooked chops.
Made for Recipe Group. While simple, these were definitely too bland for me. One pinch of seasoning is not enough to do 6 chops, and the to taste is the way to good. I still put a healthy teaspoon in the mayo, the chops need to be seasoned, then the mayo and even the panko. Coating was soggy and wouldn't stay on the chops. I think if I did these again I would season more heavy and pan fry before finishing in the oven. Thanks for the idea though.
I tried this with Weber Garlic and Herb seasoning and it was excellent. This recipe is pure genius in its simplicity. For a guy who only really started cooking about a year ago when I retired this is a perfect recipe and I'll be using it a lot.
I really was surprised how well we liked this recipe.It was a nice change from our usual favorite slow fried. The recipe is very simple to follow and also uses basic pantry items along with the option to use your own seasonings. The amount of mayonnaise was spot on with no waste and the panko bread crumbs was, I thought, essential and stayed on very well! I did bake on cookie cooling rack on top of sheetpan,and I did not tent with foil,maybe that's why mine stayed crispy. Thanks gutpyle for a nice,tasty, moist and tender change of pace recipe---it will be done many more times ****
We all liked this a lot. I used much more than a pinch of steak seasoning in the mayo. I make a chicken dish with mayo and knew the results would be juicy. I didn't have panko, I had my own breadcrumbs (which I processed very fine) and some cracker crumbs. It worked great. The breading stayed on and was crispy. When they came out of the oven, they looked great. The only issue was after sitting in the pan for 15 min with the aluminum foil, all the bottoms started to get a bit soggy. They still tasted great though, and everyone went back for more. My 21 mo old DD loved them (her first time trying pork chops). Glad I tried this Recipe Group selection--it's a keeper.
Recipe Group: I really wanted to like this...I think I did something wrong? My breading was soggy :( Have never worked with Panko before but from all I've heard it is crispy...this was not crispy...could have used too much mayo? Got the wrong chops? Will have to try again next time chops go on sale because the flavor was great!
Very moist and good. I did not have the cajun spice, so I added Dijon mustard and Sazon tropical spice. Will definitely make these chops again.
* 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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