Ingredients
- nonstick cooking spray
- 1 (5 ounce) bone-in, center-cut pork chop
- 1 tablespoon mayonnaise
- ¼ cup garlic- and herb-seasoned panko bread crumbs
- ½ (6 ounce) package cheddar-broccoli rice mix (such as Knorr®)
- ¾ cup water
- 2 tablespoons whipping cream
- 1 tablespoon grated Parmesan cheese
Why You'll Love This Recipe
This meal is quick, flavorful, and perfect for one. It brings together juicy pork with a fragrant garlic and herb mix, making dinner both satisfying and simple. It’s ideal for busy nights when you want something homemade without a lot of fuss.
Better Cooking Tips
- Let the pork chop rest at room temperature for 15 minutes before cooking to ensure even cooking.
- Use fresh herbs whenever possible for the best flavor.
- Avoid overcrowding the pan to get a nice sear on the pork chop.
- Use fresh herbs whenever possible for the best flavor.
- Avoid overcrowding the pan to get a nice sear on the pork chop.
Directions
Warm your oven to 425°F (220°C). Lightly spray a small casserole dish, about 6x8 inches, with cooking spray. Spread mayonnaise on one side of the pork chop, then press some panko breadcrumbs onto the mayo so they stick. Pour the rice mix into the casserole dish, add the water and cream, and give it a good stir to combine everything. Place the pork chop on top of the rice, with the panko-coated side facing up, and sprinkle Parmesan cheese over it. Pop the dish into the oven and bake for around 20 minutes, or until the pork is cooked through and no longer pink inside. If you have a meat thermometer, it should read 145°F (63°C) in the center when it’s done.
Great Ways To Serve
Serve with a side of roasted vegetables or a fresh green salad for a balanced meal. Mashed potatoes or garlic butter rice also pair well and help soak up the delicious pan juices.
Freezing Tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave to keep the pork tender and juicy. Avoid overcooking when reheating to prevent dryness.
