Quick Answer
Yes, mayonnaise can be used as a binder for pork chops. Mayo contains egg yolks which act as an emulsifier and help bind ingredients together. This makes mayonnaise an effective binder for breaded pork chops or other recipes where you want a coating to stick to the meat.
Using Mayo as a Binder
Here are some tips for using mayonnaise as a binder for pork chops:
- Make sure pork chops are pounded to an even thickness and dried well before adding mayo.
- Use about 1-2 tablespoons of mayo per chop.
- Spread mayo evenly over both sides of each chop.
- Allow chops to sit for 5-10 minutes after adding mayo so it can work as a glue.
- Dredge chops in breadcrumbs, panko, parmesan or other coatings.
- Fry, bake or grill chops as desired.
The mayo helps the coating stick tightly to the pork as it cooks. It provides a crispy, flavorful crust without the need for egg wash.
Why Mayo Works
Mayonnaise contains egg yolks, oil, and an acidic ingredient like vinegar or lemon juice. These ingredients make mayo an emulsifier – meaning it can bind together liquids that normally don’t mix, like oil and water.
Here’s why mayo ingredients work as a binder:
- Egg yolks contain lecithin which is an excellent emulsifier.
- Oil helps coat the food evenly.
- Acidic ingredients like vinegar help thicken the mayo.
When spread on pork chops, the mayo seeps into all the nooks and cracks on the surface. As it sits, the emulsifiers in the mayo grab onto the meat proteins.
Then when you add the breading, the emulsifiers also grab onto the dry coating. This creates a solid bond between the wet meat and dry breading.
Benefits of Using Mayo
There are a few benefits that make mayonnaise a useful binder:
- Adheres coatings well – The emulsifiers in mayo cling to dry breadcrumbs, Parmesan, panko and other coatings to help them stick.
- Adds flavor – Mayo adds moisture and flavor to the crust, making it crispier and tastier after cooking.
- No egg wash needed – Mayo eliminates the messy need for whisking eggs and brushing egg wash onto meat before breading.
- Uses pantry staple – Mayo is a condiment many people have on hand in the fridge already.
It’s an easy way to get a restaurant-quality breaded crust at home with minimal ingredients.
Tips for Using Mayo as Binder
Follow these tips when using mayonnaise to bind a breading to pork chops:
- Pat pork chops very dry before spreading mayo – Moisture will make coatings slide off.
- Don’t skimp on mayo – Use a tablespoon or more per chop to get a good binder layer.
- Let mayo sit for 5-10 minutes – This gives the emulsifiers time to grip onto the meat.
- Press coating onto mayo – Don’t just spoon breadcrumbs over mayo. Press the coating into the mayo for maximum adherence.
- Cook chops thoroughly – Always cook pork to safe internal temperatures to destroy bacteria and parasites.
- Blot oil – After frying or grilling, blot pork chops on a paper towel to soak up excess grease.
As long as you apply a sufficient amount of mayo and let it work, you should get beautifully breaded chops using this easy binder method.
Best Breading Combinations
Mayonnaise works with all kinds of crumbs, cheeses and seasonings as a binder for pork chops:
| Breading | Instructions |
|---|---|
| Panko breadcrumbs | For ultra crispy and crunchy Japanese-style breading. |
| Italian seasoned breadcrumbs | Use store-bought or make your own for Italian flavor. |
| Crushed corn flakes | An unconventional and crunchy binder coating. |
| Parmesan cheese | Grate fresh Parmesan for cheesy chops. |
| Chopped nuts | Try chopped pecans, almonds or pistachios. |
| Dried herbs | Fresh rosemary, thyme and sage all add flavor. |
Get creative with the coating combinations. The mayo will help it stick no matter what you use!
Frying Breaded Pork Chops
Frying is one of the most popular cooking methods for breaded chops. Here are some frying tips:
- Use a heavy pan like cast iron or stainless steel.
- Fill pan with 1/4 inch of high smoke point oil like canola or vegetable.
- Heat oil to 325-350°F and use a thermometer to monitor.
- Fry chops for 3-5 minutes per side until golden brown.
- Drain fried chops on a paper towel lined plate.
The mayo binder helps the breading develop an ultra crispy texture during frying. Make sure to blot fried chops to remove excess grease.
Baking Breaded Pork Chops
For a lower fat cooking method, you can also bake breaded pork chops using the mayo binder. Adjust baking time and temp as needed:
- Preheat oven to 400°F.
- Place breaded chops on a greased baking sheet.
- Bake for 15-20 minutes, flipping halfway.
- Baking may require longer cook time than frying.
- Bake until chops are cooked through and breading is crispy.
The mayo binder helps the breading brown and crisp up in the dry heat of the oven. Test for doneness with a meat thermometer.
Grilling Breaded Pork Chops
You can also grill mayo breaded pork chops for nice char flavor. Use these grilling tips:
- Use a hot grill around 400°F.
- Place chops over direct heat just until breading browns.
- Move to indirect heat and close grill to finish cooking through.
- Grill for 8-12 minutes total, flipping once.
- Brush chops with a little oil to prevent sticking.
The mayo binder will help the breading develop some nice char marks during grilling. Monitor temperature to avoid overcooking.
Troubleshooting Mayo Breading
While mayo is excellent for adhering breading, you may encounter some issues. Here are some common problems and how to avoid them:
| Issue | Solution |
|---|---|
| Breading falls off | Use more mayo and press coating into mayo thoroughly before cooking. |
| Breading burns | Use medium-high heat only and monitor closely while cooking. |
| Chops too greasy | Blot finished chops well to remove excess oil after cooking. |
| Chops undercooked | Check internal temp with a meat thermometer for doneness. |
With the right technique, the mayo binder method works extremely well for crisp, flavorful pork chops.
Other Uses for Mayo Binders
In addition to pork chops, mayonnaise makes an excellent binder for all kinds of breaded fried foods:
- Chicken cutlets
- Chicken nuggets
- Fish fillets
- Shrimp
- Zucchini sticks
- Eggplant
- Meatballs
- Onion rings
Any food that you want to coat and fry can benefit from the binding power of mayo. Simply spread mayo on the food, coat with your desired crumbs and fry for a deliciously crispy crust.
Making Your Own Mayo
While convenient to use, store-bought mayonnaise is easy to make at home. Here’s a simple recipe:
Ingredients
- 1 egg yolk
- 1 tbsp lemon juice or vinegar
- 1 tsp Dijon mustard
- 1 cup vegetable or canola oil
- Pinch of salt
Instructions
- In a blender or food processor, combine egg yolk, lemon juice and mustard.
- With blender running, slowly drizzle in oil and process until emulsified and thickened.
- Transfer mayo to a bowl and whisk in a pinch of salt.
- Refrigerate for up to 1 week.
Making homemade mayonnaise allows you to control the ingredients. Store-bought works fine too but homemade has such fresh flavor.
Conclusion
Mayonnaise really does make an excellent binder for breaded pork chops and other fried foods. The emulsifiers in the mayo act as a glue to hold breading tightly.
Compared to egg wash, mayo binds more effectively, adds flavor and is less messy. While oil is still required for frying, mayo helps minimize it compared to less adhered coatings.
So next time you want crispy breaded chops or chicken, reach for the mayo instead of eggs. Apply a generous layer and let it work its binding magic for deliciously crunchy results.