A lot of us have a handful of go-to recipes that are quick and easy to throw together for dinner, and this particular one graces our dinner table with its presence on a regular basis. As long as we’re not eating it 12 times per week, all individuals are excited to shove this in their face.
Figuring out what to eat with this is fairly simple as well. Personally, I love some sort of cheesy starch to go with pork chops- whether it’s mac ‘n cheese, scalloped potatoes, or cheesy rice, they all seem to hit the spot. Green stuff? Broccoli, zucchini, asparagus, salad, or green beans, of course.
Let’s be honest here, sometimes I cheat when it comes to preparing dinner. My mom taught me to improvise, and I love doctoring up some easy recipes to trick people into thinking their food is gourmet and had 12 hours of hard labor put into it. “Oh wow, she slaved ALL DAY over this meal!” Suckers.
The last time I made these pork chops, I grabbed a box of Rice-A-Roni Creamy Four Cheese and doctored it up. How? So glad you asked, I’ll tell you. The directions call for adding only butter and water…but in place of 1/2 cup water, I use heavy cream and sprinkle 1/4 cup of grated parmesan in there about a minute before the rice is ready to serve so it has just enough time to melt. My family likes this rice as is, but the last time I improvised with it, they LOVED it. It’s amazing how small changes can make a big difference.
Parmesan Crusted Pork Chops
4 thick cut boneless pork chops
2 tablespoons mayonnaise
1/4 grated parmesan cheese
2 tablespoons seasoned breadcrumbs (make this Gluten-Free by using GF breadcrumbs)
Preheat oven to 375 degrees. Lay pork chops in a 9×13 inch baking dish. On each pork chop, brush 1/2 tablespoon mayonnaise on top. Sprinkle 1 tablespoon parmesan on each piece, followed by 1/2 tablespoon breadcrumbs. Place baking dish in oven and bake for 30-35 minutes, or until pork chops are cooked to an internal temperature of at least 145 degrees F and lightly browned on top.