Parmesan Ranch Pork Chops
Directions
- 1Grate about a quarter to a half cup of parmesan cheese.
- 2Combine 3/4 cup mayo and one pack ranch seasoning mix with the grated parmesan cheese. Add a little black pepper.
- 3Line a sheet pan with tinfoil and spray it down.
- 4Lay 1.5 pounds of thin-sliced boneless pork chops in a single layer on one end of the sheet pan.
- 5Spread a spoonful of the mayonnaise mixture over the top of each pork chop.
- 6Sprinkle a handful of cornbread stuffing mix over the top of each pork chop.
- 7Put one pound of trimmed and cut Brussels sprouts into the remaining mayonnaise mixture and toss until coated.
- 8Add some of the cornbread mixture to the Brussels sprouts and toss them up.
- 9Arrange the Brussels sprouts in an even layer on the other end of the sheet pan.
- 10Lightly spray the top of everything (pork chops and Brussels sprouts) to ensure the crumbs brown.
- 11Preheat the oven to 400 degrees Fahrenheit.
- 12Cook for about 20 to 30 minutes, or until the pork chops are done in the middle and everything is golden brown.
Ingredients
- 0.25 cup Parmesan cheese, grated
- 0.5 cup Parmesan cheese, grated
- 0.75 cup Mayo
- 1 pack Ranch seasoning mix
- Black pepper
- 1.5 pound Thin sliced boneless pork chops
- 1 package Cornbread stuffing mix
- 1 pound Brussels sprouts, trimmed and cut into halves/quarters
Equipment
Sheet panTinfoilOven
Tips
- If you don't want to grate parmesan cheese, you can buy pre-shredded.
- If the mayonnaise mixture is a little short for the Brussels sprouts, add more mayo to stretch it out.
- If people in your house don't like Brussels sprouts, swap them out for other vegetables like green beans or broccoli.
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