Oven Fried Pork Chops

This recipe is as old as the hills. Some people will scoff at using mayonnaise, but it really helps to keep the pork moist and tender. This is also a recipe that I think you have to be willing to get a little messy in the kitchen. I've never been able to do the "wet hand, dry hand" method of breading, and believe me, when you've worked in a kitchen frying chicken by the 5 gallon bucket loads... you'll try every method available... So get in there and get your hands dirty! :-)

Served here with Greek Potatoes

6 Pork Chops


Wet Mixture:
1 cup mayonnaise
1 tsp mustard
1/2 tsp garlic powder
1/2 tsp onion powder
salt & pepper, to taste

Dry Mixture:
1 1/2 cups bread crumbs
1/2 cup Flour
1/2 tsp garlic powder
1/4 tsp onion powder
Salt & Pepper, to taste

Preheat oven to 400 degrees. Spray a baking pan or large casserole dish with oil. In a flat dish, whisk together mayo and seasonings. In a separate dish, combine bread crumbs, flour and seasonings. Coat the pork chops with the mayonnaise mixture (I actually used my fingers), and then coat with the bread crumb mixture. Place on a cookie sheet and bake pork chops for 30 minutes (or until golden brown and crispy), turning and pouring off excess oil once during cooking.

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