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Garlicky Baked Pork Chops

One of Susan's passions is cooking and creating new recipes for family and friends.

Garlicky baked pork chops

Garlicky baked pork chops

Something Different

I wanted to make pork chops for dinner, but I wanted that garlicky taste to come through, which it did. If you prefer to use less garlic—or garlicky flavor that isn't quite as strong—then I suggest using less and chopping rather than grating. Grating your garlic allows you to get a stronger flavor than you would through pressing or chopping.

Personally, my family and I say, "The more garlic, the better!"

Cook Time

Prep timeCook timeReady inYields

20 min

35 min

55 min

Serves 4 - 6 people


  • 1 large onion, sliced thick
  • 1 cup breadcrumbs
  • 1/4 teaspoon paprka
  • 1/4 teaspoon Cajun spice
  • 1/4 teaspoon fresh ground pepper
  • 3 large cloves garlic, grated
  • 2 tablespoons dijon mustard
  • 2 tablespoons Hellmann's mayonaise
  • 6 pork chops, 1-inch thick


  1. Preheat your oven to 375° Fahrenheit.
  2. Cover a roasting pan with foil and spray with cooking spray.
  3. Place the slices of onion on the bottom of the roasting pan. An alternative is to use a rack in the pan.
  4. In a bowl large enough to coat a pork chop, put in breadcrumbs, paprika, Cajun spice, and fresh ground pepper. Mix and set aside.
  5. In a small bowl, combine the grated garlic, mayonnaise, and mustard. Mix well.
  6. Bush a pork chop with the mayonnaise mixture on both sides; then press it into the breadcrumb mixture. Place the pork chop on top of the sliced onions. Continue doing this for all chops.
  7. Bake in the oven for approximately 35 minutes or until the meat reaches 145°F.
  8. Place the pan under your oven broiler for 5 minutes to crisp them up a bit.
  9. Remove from the oven, serve, and enjoy.

Please Rate Accordingly

Garlicky pork chops served with green beans, rice, and a garden salad. Dinner is served!

Garlicky pork chops served with green beans, rice, and a garden salad. Dinner is served!

This is the garlic grater I use and recommend.

© 2020 Susan Zutautas