Ingredients
The following ingredients have 4 Servings
- 4 pork chops, center cut, boneless, 1 inch thick
- 2 1/2 - 3 cups corn flakes, crackers, or, crispy fried onions, crushed
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp thyme
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp sugar
- 1/2 cup mayonaise
- cooking spray
Instruction
- Preheat oven to 425 degrees. Prepare a rimmed baking sheet with a rack coated in cooking spray. Set aside. Place any combination of corn flakes, crackers and French's fried onions in a resealable bag. I usually use 2 cups of cornflakes or whichever crackers I have handy and a cup of French's fried onions. I have also just used cornflakes as well. These pork chops always taste good. Regardless add onion powder, salt, garlic powder, paprika, thyme, and sugar to the resealable bag. Seal bag and pound with heavy blunt object until contents are crushed for the most part. Add 3-4 tablespoons mayonnaise to the bag and work mayonnaise evenly into crumb mixture by gently squeezing the outside of the bag. Transfer crumb mixture to a large plate. This is going to get a bit messy. Make sure each pork chop is dry, using paper towel. Next coat each pork chop with 1 tablespoon of mayonnaise. I just use my hands. Then press your pork chop into the crumbs on the plate. Flip pork chop and repeat, making sure that a thick layer of crumbs coats both sides and the edges. Transfer breaded pork chop to baking rack. Repeat with remaining pork chops. Bake pork chops for around 30 minutes. Depending on the size of your pork chop reduce the oven temperature to 375 degrees, after 30 minutes, and continue baking until an instant-read thermometer inserted into the center of chop registers 145 degrees. I have had pork chops take as long as 20 more minutes. Remove chops from oven and let rest on rack for 5 to 10 minutes. Serve.
