Tom's Down To The Bone Pork Chops! Recipe -
Tom's Down To The Bone Pork Chops! Recipe
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Tom's Down to the Bone Pork Chops
Tender and crispy baked pork chops. See more
  • READY IN 1 hr

Tom's Down To The Bone Pork Chops!

Recipe by  

"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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Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    35 mins

    1 hr


  1. Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray and spread bread crumbs on a large plate.
  2. Rinse pork chops and pat dry with paper towels.
  3. Mix mayonnaise and Cajun seasoning in a bowl; brush mayonnaise mixture over pork chops. Gently press pork chops into bread crumbs to coat, shaking off excess crumbs. Arrange breaded pork chops in the prepared baking dish. Repeat with remaining chops.
  4. Bake in the preheated oven until pork is slightly pink in the center, about 35 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Loosely cover pork chops with aluminum foil and let rest for 10 to 15 minutes before serving.
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  • Cook's Note:
  • When seasoning up the mayo, just use whatever is your favorite. The are so many good blends at the store now. Panko bread crumbs are next to regular bread crumbs in the store.
  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary.

Reviews More Reviews

Most Helpful Positive Review
Mar 14, 2014

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, 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.

Most Helpful Critical Review
Feb 10, 2015

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.


19 Ratings

Sep 06, 2014

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.

Jul 26, 2014

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.

Aug 12, 2014

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 ****

Aug 12, 2014

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.

Aug 09, 2014

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!

Dec 08, 2014

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.


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  • Calories
  • 555 kcal
  • 28%
  • Carbohydrates
  • 29 g
  • 9%
  • Cholesterol
  • 113 mg
  • 38%
  • Fat
  • 35.8 g
  • 55%
  • Fiber
  • 0 g
  • < 1%
  • Protein
  • 37.3 g
  • 75%
  • Sodium
  • 414 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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