Ugly photo but it was taken super quick with my cellphone. It is what it is.
So nice we did it twice! Last night I raved about the pork chops I threw together at the last second that were incredible. And so easy. We easily could have had them again tonight but instead, I took some boneless chicken thighs out of the deep freezer to thaw, and then ended up using the same seasonings on them - so, similar but not exact.
Finished them off with some home canned diced potatoes.
Oven Baked Crispy Chicken with Diced Potatoes
Boneless Chicken Thighs (or thin boneless chicken breasts, or pork chops)
Mayonnaise
Parmesan Cheese
Crushed parmesan crisps (like a chip/cracker but are just cheese crisps sold in the snack aisles for low-carb/keto)
OR use panko or breadcrumbs or even crushed corn flakes or heck, even rice krispies
Spices like Garlic and Woodfired Garlic, onion powder, etc.
Salt and Pepper
Oil
Preheat your oven to 400 and place a cast iron pan or other dish in it while it preheats. Add enough oil to lightly cover the bottom of the pan. I used avocado oil.
While the oven
pre-heats, sprinkle the chicken thighs or breasts with your favorite spices. I used
Kinders Woodfired Garlic and a Garlic Jalapeno mix. Spread about a
tablespoon of mayonnaise on each pork chop. Sprinkle with grated
Parmesan cheese. Sprinkle with salt and pepper as you like. Top each with crushed crumbs of choice.
You can add potatoes to the pan to cook with it. If using fresh, dice them, toss in a bit of oil and add to the pan with salt and pepper. If you using home canned potatoes (as I did) they are already cooked so if you like them crispy and golden brown add them at the start of cooking. If you want them to to be heated through but not crisp or golden, add them the last 15-20 minutes or so.