One of Susan's passions is cooking and creating new recipes for family and friends.
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!"
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Serves 4 - 6 people
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- 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
- Preheat your oven to 375° Fahrenheit.
- Cover a roasting pan with foil and spray with cooking spray.
- Place the slices of onion on the bottom of the roasting pan. An alternative is to use a rack in the pan.
- In a bowl large enough to coat a pork chop, put in breadcrumbs, paprika, Cajun spice, and fresh ground pepper. Mix and set aside.
- In a small bowl, combine the grated garlic, mayonnaise, and mustard. Mix well.
- 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.
- Bake in the oven for approximately 35 minutes or until the meat reaches 145°F.
- Place the pan under your oven broiler for 5 minutes to crisp them up a bit.
- Remove from the oven, serve, and enjoy.
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This is the garlic grater I use and recommend.
© 2020 Susan Zutautas