Description
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.
Ingredients
- cooking spray
- 1 (8 ounce) package panko bread crumbs
- 6 (1-inch thick) bone-in pork chops, at room temperature
- ½ cup mayonnaise, or as needed
- 1 pinch Cajun seasoning, or to taste
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Spray a 9×13-inch baking dish with cooking spray and spread bread crumbs on a large plate.
- 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.
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 1 hr
Servings: 6