This was inspired by NYT Cooking, created by chef Dan Pelosi. So easy and so delicious! I love my local farmers’ market for all the beautiful local ingredients, from meat to every seasonal vegetable imaginable. I served this with a fresh corn salad with shishito peppers and roasted tomatoes from our garden. So easy and takes as little as 30 minutes to prepare.

4 servings
1 cup plain dried bread crumbs
1 tablespoon red chile peppers
2 tsp’s kosher salt
1 tsp fresh ground pepper
2 tsp’s of fresh chopped oregano (or dried)
1/2 finely grated parmesan cheese
4 boneless pork chops
1/4 cup mayonnaise (this was the surprise and so amazing)

Heat oven to 400 degrees
In a large bowl, add bread crumbs, salt, pepper, oregano, chile peppers and parmesan cheese. Stir to combine.
Dip each pork chop in the mayonnaise then add to the breadcrumb mixture and coat evenly.
Place the pork chops on a cast iron pan or a sheet pan and bake until the internal temperature reaches 140 degrees (approx. 20 minutes). Remove from oven and let rest 5 minutes. Serve with Apple Sauce or a lovely seasonal salad.

Bon Appétit