These pork chops are everything chops in the sixty's weren't; flavorful, moist and juicy. As with most recipes this one morphed from another. The source was Cook's Illustrated, The American Test Kitchen Family Cookbook.
I made these on back to school night when the younger Mimis would be dining without us. I baked them just before Mr. Mimi and I left for school, the kids ate and left the chops in a warm oven, they were still perfect when we returned. In addition, they make incredible pork chop sandwiches if you happen to have any left over.
Oven Baked Pork Chops
6 boneless rib pork chops ¾ to 1 inch thick, brined
¾ cup Italian bread crumbs (Progresso)
¾ cup plain bread crumbs
6 TBS mayonnaise
Brine the pork chops.
Pre heat oven to 425 degrees F.
Mix together the bread crumbs and 3 tablespoon mayonnaise.
Remove chops from brine and pat dry. Coat each pork chop with about ½ tablespoon mayonnaise then coat thoroughly with crumb mixture, pressing to make sure it adheres, place on a wire rack set over a rimmed baking sheet.
Bake chops until the coating is golden brown and the center of the chops registers 135 degrees on an instant-read thermometer, about 16 to 22 minutes, remove from oven and let rest for 5 to 10 minutes, until the internal temperature reaches 145 degrees.
1 ½ qt water
3 TBs salt
3 TBS sugar
Mix all together, stirring to dissolve sugar and salt.
Place pork chops to a large zip lock bag; pour brine to completely cover meat refrigerate one hour.