“There’s no place like gnome.”
The name of this dish comes from my resolution to get some pictures on my blog. I finally figured out how to do that. However, I only figured out how to put pictures on my blog that are already on my phone. Now I have to figure out how to remember to take pictures of the actual food before I eat it. “Oh. I should have taken a picture of that!”
Which reminds me of the time my daughter brought a camera to a family gathering and someone asked her, “Can you make a phone call on that?” We are such a clever family.
But that’s another story. Back to the pork chops.
I tried this recipe in desperation because I’ve never been successful at making lovely pork chops. This recipe was said to be foolproof. I hoped it wasn’t in the same category as the houseplant that you just can’t kill. I did. Onward to the chops.
Thick, boneless pork chops, one per person
1 T mayo per chop
1 ounce parmesan cheese per chop, that’s about 1/4 cup
onion, thin slices
1 t butter per chop
Preheat your oven to 375 degrees.
Place the chops in a greased baking dish. Season both sides of the chops liberally. Top each chop with mayo, then parmesan. Top each with a thin slice of onion and a pat of butter.
Bake uncovered at 375 for about an hour. Check the chops at 30 minutes. They might already be done and then what do you do because the veggies are probably still frozen. Try salad. If you’re more organized than I am, you might have enough fixings ready to go. Save the other veggies for another time. If the chops aren’t done after 30 minutes you’ll have time to overcook some broccoli.
These can be frozen.
Full disclosure: I made this with bone-in chops because that’s what I had. They were slightly frozen. I used a bit less parmesan than listed. I forgot to season liberally until I already had the mayo on each chop. The bottom of each chop got seasoned liberally. My husband, who thinks Hostess is a food group, liked them. Life is good.
Loveya – The Grandma
Artist, African hand drum student, yoga neophyte, and Grandmother of 22 or so grandchildren. I enjoy cooking and writing. I value good friends and quiet times for reading.