Recipe By gutpyle
Published Apr 2nd
Prep 15m Cook 35m Additional 10m Ready In 1h
Servings 6 servings Calories 555.5

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.

Recipe 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

Cooking Directions

  1. 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. 2 Rinse pork chops and pat dry with paper towels.
  3. 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. 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.

Nutrition Facts

  • Calories 555.5
  • Carbohydrate 29 g
  • Cholesterol 113 mg
  • Fat 35.8 g
  • Protein 37.3 g
  • Saturated Fat 9.9 g
  • Sodium 414.1 mg
  • Sugar 0.2 g

Chef's Notes

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; The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary.


  1. 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 - Read more ...
  2. 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 - Read more ...
  3. 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.
  4. 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. - Read more ...
  5. 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 - Read more ...
  6. 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 - Read more ...
  7. 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 - Read more ...
  8. 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.
  9. 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 - Read more ...