Tom's Down To The Bone Pork Chops!

Tom's Down To The Bone Pork Chops!

19

"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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Ingredients

1 h servings 555 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 555 kcal
  • 28%
  • Fat:
  • 35.8 g
  • 55%
  • Carbs:
  • 29g
  • 9%
  • Protein:
  • 37.3 g
  • 75%
  • Cholesterol:
  • 113 mg
  • 38%
  • Sodium:
  • 414 mg
  • 17%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Footnotes

  • 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

19
  1. 20 Ratings

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Most helpful positive review

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 fro...

Most helpful critical review

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 ...

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 ...

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 fro...

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 teaspo...

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 th...

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 ...

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 brea...

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 crisp...

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.

I used a little more than 1/2 tsp of Cajun seasoning & it was still bland, so would def double next time. I had 1 soggy side to the chops also, but didn't want to keep baking as to not dry out t...