Parmesan Ranch Pork Chops

20 mins
Serves 1
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Directions

  1. 1Grate about a quarter to a half cup of parmesan cheese.
  2. 2Combine 3/4 cup mayo and one pack ranch seasoning mix with the grated parmesan cheese. Add a little black pepper.
  3. 3Line a sheet pan with tinfoil and spray it down.
  4. 4Lay 1.5 pounds of thin-sliced boneless pork chops in a single layer on one end of the sheet pan.
  5. 5Spread a spoonful of the mayonnaise mixture over the top of each pork chop.
  6. 6Sprinkle a handful of cornbread stuffing mix over the top of each pork chop.
  7. 7Put one pound of trimmed and cut Brussels sprouts into the remaining mayonnaise mixture and toss until coated.
  8. 8Add some of the cornbread mixture to the Brussels sprouts and toss them up.
  9. 9Arrange the Brussels sprouts in an even layer on the other end of the sheet pan.
  10. 10Lightly spray the top of everything (pork chops and Brussels sprouts) to ensure the crumbs brown.
  11. 11Preheat the oven to 400 degrees Fahrenheit.
  12. 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.