Parmesan Ranch Pork Chops
Directions
- 1Grate about a quarter to a half cup of Parmesan cheese into a bowl.
- 2Add about three-quarter 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 in the bowl until combined.
- 6Line a sheet pan with tin foil.
- 7Spray the tin foil on the sheet pan with cooking spray.
- 8Lay out a pound and a half of thin sliced boneless pork chops in a single layer on one end of the sheet pan.
- 9Spread a spoonful of the mixture over the top of each pork chop.
- 10Sprinkle a handful of cornbread stuffing mix over the top of each pork chop.
- 11Put one pound of trimmed Brussels sprouts, cut into halves and quarters, into the remaining mayonnaise mixture.
- 12Toss the Brussels sprouts until they are coated.
- 13Add some cornbread mixture to the Brussels sprouts.
- 14Toss the Brussels sprouts with the cornbread mixture.
- 15Arrange the coated Brussels sprouts in an even layer on the other end of the sheet pan.
- 16Lightly spray the top of everything with cooking spray to ensure the crumbs brown.
- 17Cook the sheet pan in an oven preheated to 400 degrees Fahrenheit for about 20 to 30 minutes, until the pork chops are done in the middle.
- 18Remove from oven when nice and golden brown.
Ingredients
- 0.25 cup Parmesan cheese
- 0.75 cup Mayonnaise
- 1 pack Ranch seasoning mix
- Black pepper
- 1.5 pound Thin sliced boneless pork chops
- 1 package Cornbread stuffing mix
- 1 pound Brussels sprouts
Equipment
GraterMixing bowlSheet panTin foilCooking spraySpoonKnifeForkOven
Tips
- If you don't want to grate parmesan cheese, you can buy pre-shredded.
- If you're coming up a little short on the mayonnaise mixture for the Brussels sprouts, throw a little more mayo in there to stretch it out.
- If those people that live in your house don't like Brussels sprouts, just swap this out for something they do like, such as green beans or broccoli.
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