Directions
- 1Grate about a quarter to a half cup of Parmesan cheese into a bowl.
- 2Add about three-quarters cup of mayo and one pack of ranch seasoning mix to the bowl.
- 3Add a little black pepper to the mixture.
- 4Mix all ingredients in the bowl until well combined.
- 5Line a sheet pan with tin foil and spray it down.
- 6Lay one and a half pounds of thin-sliced boneless pork chops in a single layer on one end of the sheet pan.
- 7Spread a spoonful of the Parmesan ranch mixture over the top of each pork chop.
- 8Sprinkle a handful of cornbread stuffing mix over the top of each pork chop.
- 9Trim and cut one pound of Brussels sprouts into halves and quarters, depending on their size.
- 10Add the trimmed Brussels sprouts into the remaining Parmesan ranch mixture.
- 11Toss the Brussels sprouts until they are coated with the mixture.
- 12Add some cornbread mixture to the Brussels sprouts and toss.
- 13Spread the Brussels sprouts in an even layer on the other half of the sheet pan.
- 14Lightly spray the top of everything on the sheet pan to ensure the crumbs brown.
- 15Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).
- 16Cook the sheet pan for about 20 to 30 minutes, or until the pork chops are done in the middle.
Ingredients
- 0.5 cup Parmesan cheese
- 0.75 cup mayo
- 1 pack ranch seasoning mix
- black pepper
- 1.5 pound boneless pork chops
- 1 package cornbread stuffing mix
- 1 pound Brussels sprouts
Equipment
sheet pantin foilgratermixing bowlspoonoven
Tips
- If you don't like Brussels sprouts, swap them out for other vegetables like green beans or broccoli.
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