"Mayonnaise serves as a magic adhesive for flour and breading mixes thanks to its thicker makeup compared to a simple egg wash. It's a tougher, thicker, stronger alternative to a thin egg wash."
"Using real mayonnaise in breading is preferred over light mayo, since it can only be called 'real' if it uses eggs as its emulsifier."
"First, season the chop with a little salt and pepper. Then, brush on mayonnaise using the back of a spoon. Just coat it nicely and leave it there."
"While your pork chops sit, the mayonnaise will marinate the meat and flavor the veggies, adding a subtle but notable tang to the flavor profile."
Gordon Ramsay elevates the traditional shake-and-bake pork chop recipe by recommending mayonnaise as a binding agent instead of egg wash. Mayonnaise, made from eggs, water, lemon juice, and oil, provides a thicker adhesive for flour and breadcrumbs. This method ensures better adherence of the breading to the meat. Ramsay advises seasoning the pork chop with salt and pepper, then applying mayonnaise to coat it before cooking, enhancing flavor and texture.
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