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Ingredients 0/8
Why This Dish Is Worth Trying
Perfect for a quick, satisfying meal that feels special without much effort. The garlic and herbs add rich flavor, making the pork chop juicy and tender. It’s a great way to enjoy a balanced dinner all by yourself.
Better Cooking Tips
- Let the pork chop rest at room temperature for 15 minutes before cooking to ensure even cooking.
- Use a meat thermometer to check for doneness; 145°F is ideal for juicy pork.
- Sear the pork chop in a hot pan first to lock in the flavors and get a nice golden crust.
- Use a meat thermometer to check for doneness; 145°F is ideal for juicy pork.
- Sear the pork chop in a hot pan first to lock in the flavors and get a nice golden crust.
Directions
Warm your oven to 425°F (220°C). Lightly spray a small casserole dish, about 6x8 inches, with cooking spray. Spread a thin layer of mayonnaise on one side of the pork chop, then press panko breadcrumbs onto the mayo so they stick well. Pour the rice mix into the casserole dish, add water and cream, and give it a good stir to combine everything. Nestle the pork chop on top of the rice mixture, with the panko-coated side facing up, and sprinkle Parmesan cheese over it. Pop the dish into the oven and bake for about 20 minutes, or until the pork is cooked through and no longer pink inside. To be sure, check that the internal temperature reaches 145°F (63°C).
Creative Serving Ideas
Serve with a side of roasted vegetables or a fresh green salad to add color and nutrients. Mashed potatoes or rice also pair well and soak up the flavorful garlic and herb juices from the pan.
Refrigeration Tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to keep the pork chop moist and flavorful. Avoid microwaving to prevent drying out the meat.
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