We're someplace between spring and summer here in north Texas... temperatures jump back and forth between the 60s and the 90s, rain comes and goes, and there's an occasional thunderstorm/hail/tornado just for spice.
So what sort of food goes with this kind of weather? Kinda hard to say. I was looking at the dishes I've made in past spring seasons and they're all over the place, so I turned it around and asked what haven't I cooked with lately... and pork chops came up on the list. So after a little searching I found this recipe, which is pretty simple to throw together and pop in the oven. Of course, what it looks like when I cook it and what it looks like on the author's page are not always the same, but I think of my results as what I'd like to eat vs what they think the ideal appearance might be regardless of whether it's edible. And so is the case here... but if you decide to make this and want it to look more like the original version, I'll leave some notes on the recipe card for you.
Adapted from Cooktop Cove
A simple recipe that combines pork chops with a savory topping that cooks in no time and tastes like you've fussed over it longer than you did.
Adapted from Cooktop Cove
Preheat oven to 400 F. Using the olive oil, lightly coat the inside of a rimmed baking sheet.
Pat the pork chops dry with a paper towel, then arrange on the baking sheet allowing space between them. Season with pepper and paprika (if using).
In a small bowl combine mayonnaise, Parmesan cheese, and Ranch seasoning and stir until well blended. Spoon equal amounts onto each pork chop and spread in an even layer across the top, avoiding spilling over the edges.
Bake for 15-20 minutes or until the top is golden brown and bubbly and the meat is cooked to a minimum of 145 F. Remove from the oven and let rest for 5 minutes before serving. Garnish with parsley if desired.
Servings 4
Serving Size 1 chop (approx 6 oz)
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.