4 bone-in pork chops, about one inch thick
¾ cup mayonnaise
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon paprika
½ teaspoon dry thyme
½ teaspoon garlic powder
1 cup plain bread crumbs
1 cup panko bread crumbs
Preheat oven to 425 degrees F.
Line one sheet pan with foil then place a second sheet pan under it. Double panning will stop the pork chops from getting too dark on the bottom as they cook.
Pat the pork chops dry with paper towels.
In a medium bowl, mix mayonnaise, salt, pepper, paprika, thyme and garlic.
In a separate large bowl mix plain and Panko crumbs.
Use a pastry brush to brush the mayonnaise mixture on both sides of the pork. They should be coated but not with a thick coating.
Press each one into the crumb mixture coating both sides and making sure the breading is pressed in to coat.
Place on the prepared pan and bake 15-20 minutes based on the size of the chops. My pork chops were just shy of one inch and cooked in 17 minutes.
To test, poke into the thickest chop and it should spring back.
Remove from oven and brown under the broiler until desired crispness.
Keywords: Crumb-Coated Baked Pork Chops