Parmesan Ranch Pork Chops
Directions
- 1Grate about a quarter to a half 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 in the bowl until combined.
- 6Line a sheet pan with tin foil and spray it down with cooking spray.
- 7Lay out the thin-sliced boneless pork chops in a single layer on one end of the sheet pan.
- 8Spread a spoonful of the mayonnaise mixture over the top of each pork chop.
- 9Get a package of cornbread stuffing mix.
- 10Sprinkle a handful of the cornbread stuffing mix over the top of each pork chop.
- 11Take 1 pound of trimmed Brussels sprouts, cut into halves and quarters, and put them into the remaining mayonnaise mixture.
- 12Toss the Brussels sprouts until they are coated with the mixture.
- 13Add some cornbread mixture to the Brussels sprouts and toss that up.
- 14Spread the Brussels sprouts in an even layer on the other side of the sheet pan.
- 15Spray the top of everything lightly with cooking spray to ensure the crumbs brown.
- 16Preheat the oven to 400 degrees Fahrenheit.
- 17Cook for about 20 to 30 minutes, just until the pork chops are done in the middle and everything is 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
- Cooking spray
Equipment
BowlGraterSheet panTin foilSpoonKnifeForkOven
Tips
- If you don't want to grate parmesan cheese, buy pre-shredded.
- If you're coming up a little short on the mayonnaise mixture, 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, like green beans or broccoli, whatever you think they'll eat.
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