Lisa’s Panko Pork Chops
6 good size center cut, bone in chops
3 tablespoons Dijon mustard
2 tablespoons Hellman's mayo
Lawry’s seasoning salt
I prepped these yesterday then popped them in the fridge so I could just throw them in the oven when I got home from work.
Mix the mustard and mayo in a small bowl. In a shallow pie plate mix 1 tablespoon of Lawry’s seasoning salt with a good amount of Panko. Coat each pork chop with the mustard/mayo mixture and press into Panko covering both sides.
Bake at 350 for 25 mins or until internal temp reaches 155. Cover with foil and let rest for 5 mins. Temperature will continue to rise.
The mustard/mayo mixture gave the pork chops a really nice flavor, not overly mustardy. I will be making these again.
*Panko is a Japanese bread crumbs. They are lighter, crispier, and crunchier than traditional bread crumbs. Our local Wal-Mart now carries them, but I get mine at Whole Foods.