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

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Rinse pork chops and pat dry with paper towels.

  • 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.

  • 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.

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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

555 calories; 35.8 g total fat; 113 mg cholesterol; 414 mg sodium. 29 g carbohydrates; 37.3 g protein; Full Nutrition

Reviews (72)

Read More Reviews

Most helpful positive review

Rating: 4 stars
08/12/2014
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 Read More
(16)

Most helpful critical review

Rating: 2 stars
02/10/2015
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. Read More
(22)
81 Ratings
  • 5 star values: 41
  • 4 star values: 25
  • 3 star values: 9
  • 2 star values: 5
  • 1 star values: 1
Rating: 4 stars
08/12/2014
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 Read More
(16)
Rating: 2 stars
02/10/2015
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. Read More
(22)
Rating: 4 stars
08/12/2014
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 Read More
(16)
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Rating: 5 stars
03/14/2014
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 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. Read More
(13)
Rating: 5 stars
07/26/2014
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. Read More
(8)
Rating: 4 stars
08/12/2014
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. Read More
(6)
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Rating: 3 stars
09/06/2014
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. Read More
(6)
Rating: 4 stars
09/18/2015
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! Read More
(5)
Rating: 5 stars
08/12/2014
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. Read More
(5)
Rating: 5 stars
09/11/2016
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. Read More
(5)