I was sick and tired of dried-out, tough pork chops, so I developed this recipe for bone-in pork chops baked in the oven. Knowing your internal temperatures is key when cooking meat and poultry. I won’t cook without one, therefore I urge you to buy an instant-read digital meat thermometer. These go well with grilled asparagus and garlicky mashed potatoes.
| Prep Time: | 15 mins |
| Cook Time: | 35 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr |
| Servings: | 6 |
Ingredients
- cooking spray
- 6 (1-inch thick) bone-in pork chops, at room temperature
- ½ cup mayonnaise, or as needed
- 1 pinch Cajun seasoning, or to taste
- 1 (8 ounce) package panko bread crumbs
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Spray a 9×13-inch baking dish with cooking spray. Rinse pork chops and pat dry with paper towels.
- Mix mayonnaise and Cajun seasoning together in a bowl. Spread bread crumbs out on a large plate.
- Brush mayonnaise mixture over pork chops, then gently press chops into bread crumbs to coat, shaking off any excess crumbs. Arrange breaded chops in the prepared baking dish.
- 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). Remove from the oven and loosely cover with aluminum foil; let rest for 10 to 15 minutes before serving.
- When seasoning up the mayo, just use whatever is your favorite. The are so many good seasoning 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 breading ingredients. The actual amount consumed will vary.
Reviews
Game changer! Moist, crispy outside.
I certainly needed more than a pinch of Cajun seasoning to even taste it. In fact, I couldn’t even taste it after adding a good bit. I ended up turning on the broiler in order to get the brown crust. Unfortunately, I agree with another reviewer who said the crust was soggy and tasteless. I wasn’t impressed enough with this recipe to make it again.
I didn’t have the same result as the majority of reviewers. Nor did my pork chops even remotely resemble the recipe photo. In fact, I re-read the directions just to make absolute sure I had followed them correctly, which I did. The coating was pale, mushy, and flavorless. I was embarrassed to serve this to my family. I won’t risk repeating this expensive failure because I know I followed the recipe.
I used the coating method & ingredients but sprayed the chops instead of the pan and cooked in an air-fryer on a rack, turning the chops halfway through. Yummy, tender and crispy!
I’ll never cook them any other way!! My better half said they were great …four times!!!
No changes, it was amazing! I had really thick chops so I cooked a little longer. Would never thought of Mayo to make help the Panko stick. I will see what other options there are, however, mayo worked very well. Huge success!
These are great, so tender & juicy.
I used Montreal Chicken spice with the mayo.
Pork chops were real tender. Will add more sources. But they were real good. Pleasantly surprised.
I’ve made this twice now. It is the best baked pork chop recipe I’ve found that gives the flavor of fried but less fat. My husband has Parkinson’s and he has trouble cutting meat but these were so tender he was able to cut it up without my assistance.
i made it exactly like the recipe said and felt badly enough about it to leave a review. I understand everyones palette is different but man, a pinch is not nearly enough flavoring. I read other reviews and threw 4-5 pinches in and it was a vague awareness of cajun spice. on top of that the exterior was mush and the cooking time was way too long. My oven typically gets hotter so i subtracted my typical 20% less heat and it was still way too long. My internal temps were 200-220, well above where I want pork. I plan on giving this one another shot in the future. ill be putting 2-3 table spoons of the cajun spice into the mayo, flipping the chops halfway through, probably 400-425 degrees on the oven to ensure a good crusty exterior and 15-20ish minutes total cooking time.
I used pork chops ribeyes. I didn’t have to use that much mayo so I ended up wasting most of it. I ended up using creole seasoning and sprinkled that and salt and pepper. They turned out so good, tender and moist!
Super easy, super tender and husband approved! Only 4 stars because I don’t care for pork chops.
Best pork chop recipe ever!!! Whole family loved it and were fighting over leftovers to rake to work. I did as suggested and broiled for the last 5 minutes to crisp up the coating and did not tent after. Will definitely make this again, and again !
My new favorite pork chop recipe. Versatile and easy to follow. Tasted great!
If my husband could have this every night, he’d be in heaven. Simple yet more delicious and moist than most restaurants.
I’ve been making these for years. One thing I do is, instead of just panko, I usually crush up some dried Pepperidge farms dry stuffing mix or Italian bagel chips and mix them with the panko. I don’t add anything to my mayo. I use seasoned salt on the chops and then smother in mayo and then coat them in the crunchy coating. They get so crunchy with that mix, nothing else is needed. Tonight I used Italian flavored flatbread crackers. Pure food love.
Salt the chops on both sides before applying the mayo/breading for some extra flavor. Really nice dish.
Pork chops were tender and juicy. Easy! Will make again!
This is a wonderful recipe and solution to baking pork chops without drying them. I peppered the chops before basting and added extra Tony’s as well as a little honey Dijon mustard- delicious and can be adjusted for your taste. If the chops are not thick, it still works- just cook for less time , same temperature
I used regular bread crumbs and they came out super moist. I definitely make these again