Parmesan Ranch Pork Chops

20m
Serves 1
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Directions

  1. 1Grate about a quarter to a half cup of Parmesan cheese into a bowl.
  2. 2Add about 3/4 cup of mayonnaise to the bowl.
  3. 3Add one pack of ranch seasoning mix to the bowl.
  4. 4Add a little black pepper to the mixture.
  5. 5Mix the ingredients in the bowl until combined.
  6. 6Line a sheet pan with tin foil and spray it down with cooking spray.
  7. 7Lay out the thin-sliced boneless pork chops in a single layer on one end of the sheet pan.
  8. 8Spread a spoonful of the mayonnaise mixture over the top of each pork chop.
  9. 9Get a package of cornbread stuffing mix.
  10. 10Sprinkle a handful of the cornbread stuffing mix over the top of each pork chop.
  11. 11Take 1 pound of trimmed Brussels sprouts, cut into halves and quarters, and put them into the remaining mayonnaise mixture.
  12. 12Toss the Brussels sprouts until they are coated with the mixture.
  13. 13Add some cornbread mixture to the Brussels sprouts and toss that up.
  14. 14Spread the Brussels sprouts in an even layer on the other side of the sheet pan.
  15. 15Spray the top of everything lightly with cooking spray to ensure the crumbs brown.
  16. 16Preheat the oven to 400 degrees Fahrenheit.
  17. 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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