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.
The ingredient list now reflects the servings specified
Directions
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.
Nutrition Facts
Per Serving:
556 calories; protein 37.3g; carbohydrates 29g; fat 35.8g; cholesterol 113mg; sodium 414.1mg.
Full Nutrition
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 ****
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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.
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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.
Read More
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 ****
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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.
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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.
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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.
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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.
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It came out moist and delicious! I used a 1 inch thick boneless porkchop. I didn't have creole seasoning so in the mayonnaise dressing portion I put mortared garlic sirracha red flake pepper for spice lime. for the dry portion of the mix: panko parmesan. I paired the porkchop with roasted mini red potatoes garlic oregano parmesan butter. sooo goood!
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Recipe Group PIck....Loved this easy recipe! I took the submitter's advice and tried sweet and hot curry in the mayo with honey panko breadcrumbs just delicious! I baked about 45 minutes with the last five under the broiler for a nice crisp...a definite do-over for sure. Next time I might take the extra step of browning in a little oil in an oven safe pan then popping in the oven. Thanks for sharing your recipe with AR.
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This was great. I did marinate for 2 hours in Zesty Italian dressing. Something I have always done. I had two bone in one inch pork chops. I used half the mayonnaise and added yellow curry spice. Salt and peppered both sides. Coated both sides with mayo. mix. Pressed in the Panko. I did sear in 1 tbs olive oil until light brown finished in the oven. It was a winner and will add to my dishes to serve to guests.
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*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.
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.
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 ****
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.
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.
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.
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.
It came out moist and delicious! I used a 1 inch thick boneless porkchop. I didn't have creole seasoning so in the mayonnaise dressing portion I put mortared garlic sirracha red flake pepper for spice lime. for the dry portion of the mix: panko parmesan. I paired the porkchop with roasted mini red potatoes garlic oregano parmesan butter. sooo goood!
Recipe Group PIck....Loved this easy recipe! I took the submitter's advice and tried sweet and hot curry in the mayo with honey panko breadcrumbs just delicious! I baked about 45 minutes with the last five under the broiler for a nice crisp...a definite do-over for sure. Next time I might take the extra step of browning in a little oil in an oven safe pan then popping in the oven. Thanks for sharing your recipe with AR.
This was great. I did marinate for 2 hours in Zesty Italian dressing. Something I have always done. I had two bone in one inch pork chops. I used half the mayonnaise and added yellow curry spice. Salt and peppered both sides. Coated both sides with mayo. mix. Pressed in the Panko. I did sear in 1 tbs olive oil until light brown finished in the oven. It was a winner and will add to my dishes to serve to guests.
