Baked Pork Chops

Make no mistake, you will not find this recipe filed under "fine dining," nor will it be stored with the "healthy eating" options or in the collection of recipes labeled "beautiful presentation."  Where you will find it, however, is stored in the "easy crowd pleasers for the non-cook" section.

This recipe takes no time at all to prepare and the required skill-set is minimal.  I was reminded of this after a conversation I had with a close friend who surprised me with the news that she doesn't like to cook.  (No judgements here.)  Sadly, this recipe isn't ideal for my friend, since she keeps Kosher and doesn't eat pork, but I will keep thinking of possible options for her to try.  Until then, if you are the type of person who likes pork, is open-minded about using mayonnaise, and may (or may not) have little patience for cooking, you'll definitely want to take this recipe out for a quick spin.  It's absolutely delicious, and takes very little effort.

Servings: 2

Ingredients:

• 4 boneless pork chops (cut ~1/3 inch thick)
• salt, to taste
• pepper, to taste (optional)
• onion powder, to taste
• garlic powder, to taste
• 1 tablespoon mayonnaise

Directions:

1. Preheat oven to 350 degrees F
2. Place pork chops on a baking rack over a shallow roasting pan.  Place a small amount of water in the bottom of the pan to keep the juices from burning as the chops cook.
3. Sprinkle chops with salt, freshly cracked pepper (optional), onion powder and garlic powder, to taste.
4. Spread a thin coat of mayonnaise over the top of each chop.
5. Bake the chops in the center of the over for 20 minutes.
6. Turn the broiler on for about 4 minutes to brown the chops. 

This main course couldn't be easier.  The mayonnaise keeps the chops from drying out, making it really difficult to overcook the meat.  There really isn't anything fancy about the dish, except for the taste and flavor, which is wonderful.  Make sure to use a good quality pork chop since the meat is the highlight here with nothing else really to add to the dish.  I look for chops that have a nice red color to them, just lighter than that of beef (who said pork should be "the other white meat"), and a decent amount of marbling.  I usually have good luck with pork chops from Niman Ranch.  Eat and enjoy!