Einfache überbackene Schweinekoteletts mit Kruste

Zutaten

• 4 bone-in pork chops, about one inch thick
• 3/4 cup mayonnaise
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon paprika
• 1/2 teaspoon dry thyme
• 1/2 teaspoon garlic powder
• 1 cup plain bread crumbs
• 1 cup panko bread crumbs

Zubereitung

1. 1

   Preheat oven to 425 degrees F.

2. 2

   Line one sheet pan with foil then place a second sheet pan under it. Double panning will stop the pork chops from getting too dark on the bottom as they cook.

3. 3

   Pat the pork chops dry with paper towels.

4. 4

   In a medium bowl, mix mayonnaise, salt, pepper, paprika, thyme and garlic.

5. 5

   In a separate large bowl mix plain and Panko crumbs.

6. 6

   Use a pastry brush to brush the mayonnaise mixture on both sides of the pork. They should be coated but not with a thick coating.

7. 7

   Press each one into the crumb mixture coating both sides and making sure the breading is pressed in to coat.

8. 8

   Place on the prepared pan and bake 15-20 minutes based on the size of the chops. My pork chops were just shy of one inch and cooked in 17 minutes.

9. 9

   To test, poke into the thickest chop and it should spring back.

10. 10

    Remove from oven and brown under the broiler until desired crispness.

11. 11

    Serve immediately.