Directions
- 1Grate about 1/4 to 1/2 cup of Parmesan cheese into a bowl.
- 2Add about 3/4 cup of mayonnaise to the bowl.
- 3Add one pack of Ranch seasoning mix to the bowl.
- 4Add a little black pepper to the mixture.
- 5Mix the ingredients together until well combined.
- 6Line a sheet pan with tin foil and spray it down with cooking spray.
- 7Lay the thin-sliced boneless pork chops in a single layer on one end of the sheet pan.
- 8Spread a spoonful of the Parmesan-mayonnaise mixture over the top of each pork chop.
- 9Sprinkle a handful of cornbread stuffing mix over the top of each pork chop.
- 10Put the trimmed and halved or quartered Brussels sprouts into the remaining mayonnaise mixture.
- 11Toss the Brussels sprouts until they are coated.
- 12Add some of the cornbread mixture to the Brussels sprouts and toss them together.
- 13Spread the Brussels sprouts in an even layer on the other end of the sheet pan.
- 14Lightly spray the top of everything with cooking spray to help the crumbs brown.
- 15Cook in a preheated oven at 400 degrees Fahrenheit for about 20 to 30 minutes, or until the pork chops are done in the middle.
- 16Serve and enjoy.
Ingredients
- 0.25 cup Parmesan cheese
- 0.75 cup mayonnaise
- 1 pack Ranch seasoning mix
- a little black pepper
- 1.5 pounds thin-sliced boneless pork chops
- 1 package cornbread stuffing mix
- 1 pound Brussels sprouts
Equipment
bowlsheet pantin foilgraterknife
Tips
- If you are short on the mayonnaise mixture, add more mayo to stretch it out.
- If the people you live with don't like Brussels sprouts, swap them out for something they do like, such as green beans or broccoli.
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