Parmesan Crusted Pork Chops (seriously melt in your mouth!)

Tonight I had intended to make this Parmesan crusted chicken I saw on pinterest, but laid when I went to open the foil pack I laid out, it was pork chops and not chicken breasts. OH WAILS!

I altered the recipe quite a bit, and they were TO DIE FOR. Hubby was literally licking his plate. My recipe below is for TWO rather thick pork chops, so double it for every 2 you add. (pretty simple really)

What you need:
pork chops (bone out)
1/4 cup mayo
1/4 cup Parmesan cheese
2 tablespoons Kickin Chicken Seasoning (or seasoning of your choice)
Bread Crumbs (Italian)

In a small bowl, mix mayo, seasoning, and parm cheese together well.
Using a butter knife, coat both sides of your pork chop with the mayo mixture.
Coat both sides of the chop in the bread crumbs.

Bake in small dish, 12-14 minutes per side until bread crumbs are browned and crunchy and the juices run clear from the chops.

You could cook these on parchment paper to avoid the bottom crumbs sticking and coming off.
Enjoy!

*sidenote, these can also be pan fried with olive oil to get a crispier crunchy coating, but we try to bake as much as possible and not fry. :)

Alterations: several other recipes call for coating the chicken/chops in ranch dressing before coating in the bread crumbs. That would be a delicious alteration I think! The other coated the meat in egg, and I dont think it would have as much flavor or be near as moist that way. :)