Dollop this 1 savory mixture over raw pork chops into a baking sheet for a simple supper that tastes like you put in way more effort

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.
Variations & Tips
Bone-in vs. boneless: Bone-in pork chops tend to stay juicier and have a bit more flavor, but boneless work just as well; just start checking them for doneness on the earlier side. Thickness matters: For thinner chops (3/4 inch), start checking at 15 minutes; for very thick chops (1 1/2 inches), you may need up to 28 minutes. Cheese swaps: Try half Parmesan and half grated Romano for a sharper bite, or use finely shredded cheddar for a slightly more melty, casserole-style topping. Extra seasoning: Stir a pinch of cayenne or crushed red pepper flakes into the mixture if you like gentle heat, or add 1/2 teaspoon garlic powder for a more garlicky profile. Lighter version: Use light mayonnaise or a mix of half mayonnaise and half plain Greek yogurt; the topping will be a bit tangier and may brown slightly less, but the overall effect is similar. One-pan meal: Scatter small, quick-cooking vegetables like halved green beans or thinly sliced bell peppers around the pork chops on the baking sheet, tossing them lightly with a drizzle of oil and a pinch of salt before baking. Chicken option: This same dolloped mixture works well on boneless, skinless chicken breasts or thighs; adjust the cooking time so the chicken reaches 165°F (74°C). Leftovers: Slice leftover chops and reheat gently in a covered skillet with a splash of water or stock, then tuck into sandwiches or serve over rice for an easy second-day meal.