Preheat your oven to 400°F (200°C). Set out a clear glass 9×13-inch baking dish (Pyrex-style) so it’s ready for the pork chops.
Pat the pork chops dry on both sides with paper towels. This helps the topping stick and encourages a nice golden crust.
In a small bowl, stir together the mayonnaise and grated parmesan cheese until you have a thick, spreadable paste.
Lay the pork chops in a single layer in the glass baking dish, leaving a little space between each one so the heat can circulate.
Divide the parmesan-mayo mixture evenly over the tops of the pork chops. Use the back of a spoon to spread it all the way to the edges, creating a fairly even layer on each chop. The topping will form the golden crust as it bakes.
Place the baking dish on the center rack of the preheated oven and bake for 20–25 minutes, or until the pork chops reach an internal temperature of 145°F (63°C) in the thickest part. The parmesan topping should be melted, bubbly, and turning golden.
If you’d like a deeper golden color on top, switch the oven to broil for 1–2 minutes at the end of the cooking time, watching closely so the cheese doesn’t burn.
Remove the baking dish from the oven and let the pork chops rest in the pan for about 5 minutes. This helps the juices settle and keeps the meat tender.
Serve the pork chops straight from the glass baking dish, spooning some of the cheesy juices over the top of each chop or over your side dishes.
Variations & Tips
For kids or picky eaters, you can use a milder parmesan (or a blend of parmesan and a mild cheese like mozzarella) to soften the flavor while still keeping it to 3 ingredients. If your pork chops are thinner than 1 inch, start checking for doneness around 15 minutes so they don’t dry out.
For extra juiciness, you can cover the dish loosely with foil for the first 10 minutes of baking, then remove it so the topping can brown. If you only have bone-in pork chops, they will work too—just add a few extra minutes to the baking time and check the internal temperature. To stretch the meal, slice leftover chops and tuck them into warm rolls for quick sandwiches the next day, using any leftover cheesy topping from the pan as a spread.
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