These super crispy pork chops are everything you could want out of a pork chop! The breading is light and flavorful but still super crispy thanks to the use of some panko bread crumbs and a secret ingredient.
Line a baking sheet with foil or parchment paper and place a wire baking rack on top.
Combine the bread crumbs and seasonings in a large ziplock bag and add 2 tablespoon of the mayonnaise to the crumb mixture. Close the bag and mix the mixture with hands until the mayo is incorporated. Dump the crumbs into a pie plate or other high rimmed plate.
Coat each pork chop with about 1 tablespoon of mayo, or just until all surfaces are covered. Then, working with one chop at a time, use your fingers to thoroughly coat all sides with the crumb mixture. Place coated pork chops on your prepared wire rack.
Bake the pork chops until the coating is golden brown and cooked through ( between 140-145 degrees Fahrenheit). It took mine about 20 minutes. Let the chops rest for 5-10 minutes before serving to allow juices to redistribute and get happy.
Notes
Heather's Tips For Recipe Success:
Don't skip the Mayonnaise. If mayo isn't your thing, maybe this recipe isn't either. Using it is essential to the recipe, adding flavor and needed fat to properly crisp the breadcrumbs.
Use a baking rack. If you don't have a dedicated baking rack, a cookie rack or even a broiler pan will work almost as well. Putting the pork chops on a rack allows the hot air to circulate evenly across all the surfaces of the meat so you're not left with a soggy bottom. Nobody likes a soggy bottom. :)
Allow your Porkchops to rest before serving. Just like any other steak or cut of meat, it's always wise to let your meat rest a few minutes (5-10 mins) after cooking before cutting into it. This allows the juices to redistribute in the meat and keeps it nice and juicy.