Crispy Oven Baked Pork Chops

Instructions

1. 01

   Preheat the oven to 425 degrees. Line a baking sheet with parchment paper or aluminum foil.

2. 02

   Remove 5 boneless pork chops from packaging and pat both sides dry with a paper towel.

3. 03

   In a shallow dish, add 1 cup Italian seasoned panko breadcrumbs, ½ cup grated parmesan romano cheese blend and 1 teaspoon pork chop seasoning. Stir this mixture together and set aside.

4. 04

   On a small plate, add ½ cup mayonnaise.

5. 05

   Lightly coat both sides of a pork chop with the mayonnaise.

6. 06

   Press the pork chop into the panko mix and coat both sides and edges of the pork chop.

7. 07

   Repeat with the remaining pork chops.

8. 08

   Spray the front and back of each pork chop with non-stick cooking spray and place evenly spaced on a baking sheet.

9. 09

   Bake the pork chops on the middle oven rack for about 14 minutes or until deep golden brown and an internal temperature of 145F degrees. NOTE: Please go by the internal temperature of the pork chop, not just cooking time. Oven times can vary so it is always best (especially with pork chops) to use a meat thermometer. Some ovens may cook the pork chop a bit faster and some slower.

10. 10

    Flip all the pork chops and turn the oven to a low broil for an additional 3-5 minutes or until the backs are the same deep golden brown.NOTE: Even though you're turning the broiler on low, you must not leave the oven unattended. The broiler can burn the coating very quickly if you are not careful. Keep a close eye on them the whole time.

11. 11

    Remove and allow to sit for three minutes before serving with mashed potatoes and steamed green beans.