Ingredients
4 boneless or bone-in pork chops, 1-inch thick (about 2 to 2 1/2 pounds total)
1/2 cup mayonnaise
1 (1-ounce) packet dry ranch seasoning mix
1/2 cup finely grated Parmesan cheese
1 tablespoon olive oil (for the baking sheet)
1/4 teaspoon freshly ground black pepper
1/4 teaspoon paprika (optional, for color)
Chopped fresh parsley, for garnish (optional)
Directions
Preheat your oven to 400°F (200°C). Lightly oil a rimmed baking sheet with the olive oil, spreading it with your fingers or a paper towel so the pork chops won’t stick.
Pat the pork chops dry with paper towels. Arrange them in a single layer on the prepared baking sheet, leaving a little space between each chop so they roast rather than steam.
Season the tops of the pork chops lightly with the black pepper. If using, sprinkle a pinch of paprika over each chop for a bit of color and mild warmth. The ranch seasoning and Parmesan are salty, so you don’t need to add extra salt.
In a small mixing bowl, combine the mayonnaise, ranch seasoning packet, and grated Parmesan cheese. Stir until the mixture is smooth and evenly blended; it should be thick and spreadable.
Using a spoon or small spatula, dollop the savory mayonnaise–ranch–Parmesan mixture onto the center of each raw pork chop. Use the back of the spoon to gently spread it over the top surface of each chop in an even layer, going almost to the edges but not over the sides. This step should look like generous mounds of the mixture sitting on the pork chops on the baking sheet.
Place the baking sheet on the middle rack of the preheated oven. Bake for 18 to 25 minutes, depending on the thickness of your pork chops, until the topping is bubbly and lightly golden and the internal temperature of the pork reaches 145°F (63°C) when checked with an instant-read thermometer in the thickest part.
If you’d like a deeper golden crust on top, switch the oven to broil for the last 1 to 2 minutes of cooking, watching closely so the topping doesn’t burn.
Remove the baking sheet from the oven and let the pork chops rest on the pan for 5 minutes. This helps the juices settle back into the meat. Sprinkle with chopped fresh parsley, if using, and serve the chops directly from the baking sheet with any flavorful drippings spooned over the top or over your side dishes.
