Company Pork Chops
I was thinking a while ago about the meals that we eat on the regular and had kind of a crazy realization…I almost never make actual meat as an entrée. What the heck does that even mean, Hilary, you ask? I mean, I make ground beef, crock pot roasts + chicken…but I pretty much never fix meat in the oven. It intimidates me. Even when I have a recipe, I never know if the meat is done or fully-cooked. It seems absolutely ridiculous to me that I’m a full-grown adult who is scared to cook some meat in the oven! #jeez
I’ve been dipping my toes into the world of oven-cooked meats a little more lately because…frankly, I’m tired of always eating the same things. A caveat to this whole process, though, is that it needs to be easy. I love to cook, but it has to be simple for me to make and, even better, if I have the ingredients on-hand. That’s exactly what lured me into try Company Pork Chops for the first time. I can’t remember where I came across the original recipe…or even what they called it. I just remember that I jotted down the ingredients and put them away for a rainy day.
About two weeks after my recent surgery, I was itching to get back into the kitchen and start making meals for us again. We were so blessed by our friends and family who brought us meals during my recovery time, but I wanted be the one to make our food again. Food is a way I show love. It doesn’t have to be fancy or expensive, but I guarantee if you share a meal with someone, that they don’t have to cook, they will remember that + feel loved.
I remembered that I had this random recipe tucked away in the notes app on my phone and wanted to finally try it out! Now, I was nervous about it, b/c…pork chops…AND I was going to have cook them in the oven. I sent Jason to the store (I still couldn’t drive at this point) to pick up 6 thick-cut pork chops; we had all the other ingredients on-hand…the best!
Now, the bad part about all of this is that I hadn’t written down how much of each ingredient I needed. Not sure why I omitted this step, but luckily, it doesn’t have to be perfect. I ended up adding a couple of things as well, and as all good recipes go…I will probably continue to tweak this one. I’m sure you will too once you try it out.
So, why in the world am I calling these Company Pork Chops? Three reasons. 1. I don’t have the original recipe to even know what they called it. Sorry whoever shared this! 2. I love to have a dish that I serve whenever company comes over. Shauna Niequist talks about having just a hand-full of recipes that you make for guests because it allows them to have something to associate with you. She’s quick to point out that people don’t care if they eat the same thing when they come to your house, instead, it gives them something to look forward to when visiting with you! Sidebar—if you haven’t read her books…you need to! Here are the links for my faves: BREAD AND WINE + PRESENT OVER PERFECT. 3. I crave easy-to-make food, especially when I know company is coming and I need to have something ready for them! This pork chop recipe is nothing but easy + delicious…the most wonderful combination ever made!
WHAT YOU’LL NEED:
-6 PORK CHOPS-I USED THICK-CUT, BUT USE WHATEVER YOU WANT…ADJUST COOKING TIME ACCORDINGLY
-3/4 C. MAYO-I USED AVOCADO MAYO, BUT YOU CAN USE WHATEVER YOU HAVE
-3/4 C. SHREDDED CHEESE-I USED A MIX COLBY JACK AND GOOD OL’ GRATED PARMESAN (YEP, THE KIND IN THE SHAKER BOTTLE), BUT YOU COULD USE ANY CHEESE YOU LOVE, ESPECIALLY SHARP CHEDDAR!
-3/4 C. PANKO BREADCRUMBS
-1 TBSP. GARLIC POWDER-ADD MORE TO TASTE
-1 TSP. BLACK PEPPER
-PREHEAT OVEN TO 425 DEGREES FARENHEIGHT
-GREASE A 9”X13” BAKING DISH
-DRY EACH PORK CHOP WITH A PAPER TOWEL, TOP AND BOTTOM
-MIX ALL INGREDIENTS IN A BOWL AND DIVIDE EVENLY ONTO EACH PORK CHOP
-PRESS INGREDIENTS ONTO THE PORK CHOP SO THE TOP IS COMPLETELY COVERED
-BAKE FOR 15-20 MINUTES, OR UNTIL INTERNAL TEMPERATURE REACHES 145-150 DEGREES FARENHEIGHT, OR YOUR DESIRED DONENESS.
My mouth is seriously watering just thinking about these delicious pork chops! I served them with a salad each time and am not even kidding when I tell you that they were equally delicious each time I had them…even warmed in the microwave! When you first take them out of the oven, transfer them to a plate and let them rest for about 10 minutes. The juices will re-disperse and they won’t overcook in the hot dish.
I will more than likely play around with the ingredients for the topping each time that I make them, but once you have the main gist down, you are going to want to make these Company Pork Chops on the regular…even if you’re not hosting company! So easy + delicious…and just as good re-heated…they’re a no-brainer! Happy eating + entertaining, friends!