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I made something very similar last night and was going to post it but this recipe is very similar. I did not add any salt, but did add two tablespoons grated parmesan cheese to the mayo. The chops turned out moist and very flavorful. I baked my 3/4" chops at 350 for an hour. Thanks Laurie!
Yes, I have always made my pork chops this way, they are very moist. The only thing I do different is leave out oregano, add garlic and paprika to bread crumbs, and though I know it is not for everyone, we like a little hot sauce mixed in with the mayo. Very good.
These were wonderful ~ I used 1" boneless chops, added some additional spices( mixed everything into the bread crumbs) and baked at 350 degrees for 1 hour ~ Served with AuGrautin Potatoes and Applesause ~Perfect
I will never fry breaded pork chops again!!! These are SOOOOO good....VERY moist & tender, too!!! a little bit messy to make, but well worth it!!! I used KRAFT Mayo with Olive Oil & I mixed the spices in with the breadcrumbs. This is a definate keeper...THANKS for sharing!!!
My husband, who is an extremely picky eater, LOVED them! And, since this was such an easy recipe, is great for me. I thought they were good, but not as crispy as I thought they would be or as the dipped in egg/milk/breadcrumbs come out. Thanks so much for posting!
The chops turned out wonderfully moist but although the breadcrumb coating seemed crisp coming out of the oven it didn't stay crisp. I wondered if my breadcrumbs were too fresh. I really didn't like the oregano here. It just wasn't a good match for me. I will try these again making sure the crumbs are well dried and will leave out the oregano or sub it with another herb. Thanks for sharing your recipe.
My family loved the porkchops this way. Didn't use as much mayo as called for.. definitely a keeper
I made these tonight and my family and I loved it. Very easy, a little heavy, but definately delicious. They were juicy!! I will make these again. Thank you for sharing.