Tom’s Down To The Bone Pork Chops!

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing Tom's down to the bone pork chops recipe, a mouthwatering dish that will leave you craving for more. These succulent pork chops are cooked to perfection, ensuring a tender and juicy texture that will melt in your mouth. The recipe combines a perfect blend of spices and seasonings, creating a flavorful experience that will satisfy even the most discerning taste buds. With its simple yet delicious preparation, this dish is perfect for both weeknight dinners and special occasions. Get ready to indulge in a delightful meal that will leave you wanting seconds!

Keywords: pork chops, recipe, succulent, flavorful, juicy

Tom's down to the bone pork chops recipe details

Tom’s down to the bone pork chops recipe, recipe Rating: 4.7
Number of votes:126

Are you sick ‘n tired of dried-out, tough pork chops? I was, until I came up with this recipe. The trick to cooking meat & poultry is to know your internal temperatures. That is why you should invest in an instant-read, digital meat thermometer. I will NOT cook without one. And another thing people don’t realize is that today’s pork does NOT have to cook till it gets to 160 to 170 degrees F internal temperature. You might as well give it to the dog!

Ready in: 1 hour 10 mins

Ingredients

Serves: 6

• 6 thick-cut bone-in pork chops
• 1 to 1/2 cups mayonnaise
• 1 box panko bread crumbs

Preparation method

Prep: 30 mins | Cook: 40 mins

1. Preheat oven to 375 degrees F. Spray a 9×13-inch baking dish with the nonstick spray. Put a good amount of the bread crumbs on to a big plate.
2. Make sure the chops are close to room temperature before cooking. It’s always a good idea to let any type of meat get almost to room temp before cooking.
3. Rinse off the chops with water & dry them off with paper towels. The secret is to get these as dry as you can.
4. Take the mayo & season it up with your favorite seasoning, like Cajun, horseradish, garlic & herb, or any nice blend that you like.
5. Brush the chops generously with the mayo. Then put them on the plate with the panko bread crumbs. Gently cover the chops with the bread crumbs.
6. Lift up the chop, gently shake off any excess bread crumbs & lay it in the 9×13 pan. Repeat with all 6 chops.
7. Place in oven & bake for 35 minutes. Then after the 35 minutes you will need to take an internal temp reading with the meat thermometer.
8. Put the meat thermometer in the thickest part of the chop without touching the bone. Take a reading, you are looking for 145 degrees F.
9. Place back in oven till you reach 145 degrees F. After you reach 145 degrees F, take the pan out of the oven & cover it loosely with foil. Let it sit for 10 to 15 minutes. Grab a beer.
10. After the 10 to 15 minutes is up, you are ready to serve them. I like to serve these with some garlic smashed potatoes & grilled asparagus.
11. These chops will be juicy & tender you won’t believe it! So grab another beer & get those chops DOWN TO THE BONE!Tip

When seasoning up the mayo, just use whatever is your favorite. The are so many good blends at the store now. Panko bread crumbs are next to regular bread crumbs in the store. Progresso makes them & they come in a box.