People just can’t get enough of grilling. Bone-in or boneless, thick-lower or thin, funds-friendly pork chops are a favourite choice for breakfast, lunch, or dinner. Combine mayonnaise and Cajun seasoning in a bowl; brush mayonnaise mixture over pork chops. I need to admit that I used pork chops that have been means too thick!
Preheat oven to 375 degrees F (one hundred ninety levels C). Spray a 9×13-inch baking dish with cooking spray and unfold bread crumbs on a big plate. Sure, you possibly can cook pork chops quickly on the range or within the oven, but for fork-tender pork chops we love cooking them low and sluggish.
Whisk lemon juice, oil, garlic, oregano, pepper, and a pair of 1/2 teaspoons salt; reserve 2 tablespoons marinade. Sear the pork chops on either side until they’re golden brown, roughly three – 5 minutes per aspect. Place pork chops in a baking pan. Flip and cook till the chops are golden brown on the other aspect, 1 to 2 minutes (make sure that no pink juices stay).
Pour butter right into a 9×13-inch baking dish, tilting to cowl whole bottom of dish. The chops might start to smoke just a little — that’s ok. Flip down the heat if it becomes extreme. Confession: I don’t know what to name the marinade that I use for these pork chops.
Flip the chops and transfer to the oven: Use tongs to flip the pork chops to the other aspect. Take away the cooked pork chops from the sluggish cooker and set them aside on a plate. The chops absorb flavors of rosemary, garlic, and balsamic vinegar – all substances that each Southerner has sitting in their pantries, and kids love the good taste on this 30-minute recipe.