4 boneless pork chops, about 1/2 - 3/4 inch-thick
Garlic powder, to taste
Pepper, to taste
1 medium onion, thinly-sliced
4-6 slices sharp white Cheddar cheese (enough to fully cover each chop)
4 tbsp. mayonnaise (can use light)
4 tsp. grated Parmesan cheese
Paprika or smoked paprika, to taste
Fresh flat-leaf parsley, chopped, to garnish (optional)
Cooking spray

Preheat oven to 350°F.

Pat pork chops dry and trim any fat. Season both sides with garlic powder and pepper.

Place pork chops in a sprayed 9x13-inch baking dish. Spread onions evenly over chops, then top each with a cheese slice. (If more cheese is needed to fully cover the chops, cut additional slices to fit.) Spread 1 tablespoon of mayonnaise over cheese on each chop. Sprinkle each with 1 teaspoon grated Parmesan cheese, the paprika to taste, and a little garlic powder.

Cover dish with foil and bake for 25 minutes.

Uncover, and continue baking for 35 minutes, spooning the accumulating juices over the chops at least once.

Serve pork chops with a little of the juices drizzled over, and garnish with chopped fresh parsley if desired.

Serves 4.

NOTES:

 • These chops pair well with mashed potatoes or a loaded baked potato (the juices in the baking dish are also delicious drizzled over the potatoes!), and a salad or a steamed or roasted vegetable.

 • You can use bone-in pork chops if you prefer, but a thick-cut chop works best for this recipe due to the richness of the topping.

Submitted by: Carol