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
Ingredient Image
Reasons You'll Love It
This meal combines bold garlic and fresh herbs for a flavorful crust that makes the pork chop juicy and tender. It’s a quick, satisfying dish perfect for a solo dinner that feels special without much effort.
Cooking Techniques
- Let the pork chop sit at room temperature for 15 minutes before cooking to ensure even cooking.
- Use a meat thermometer to check for an internal temperature of 145°F for perfect doneness.
- Press the herb crust firmly onto the pork to help it stick and create a nice sear.
- Use a meat thermometer to check for an internal temperature of 145°F for perfect doneness.
- Press the herb crust firmly onto the pork to help it stick and create a nice sear.
Directions
Gently heat your oven to 425°F. Lightly spray a small casserole dish, about 6 by 8 inches, with cooking spray. Take your pork chop and spread a thin layer of mayonnaise on one side. Then press the panko breadcrumbs onto the mayo so they stick well. 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 mixture with the panko side facing up, and sprinkle the 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 in the center—you can check with a meat thermometer, aiming for 145°F. Once done, let it rest a few minutes before digging in!
How To Plate This Dish
Serve with roasted vegetables or a simple green salad to balance the rich flavors. A side of mashed potatoes or rice also pairs well and helps soak up any pan juices.
How To Refrigerate This Dish
Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet or oven to maintain the crust’s texture without drying out the meat.
