1 cup reduced fat mayonnaise
1 tablespoon vegetable oil
1 tablespoon white sugar
1 egg, beaten
1 teaspoon vanilla extract
3 pounds pork chops
Preheat oven to 300 degrees F (150 degrees C).
In a small mixing bowl, whisk together the mayonnaise, vegetable oil, sugar, egg and vanilla. Spread mixture into a 9x9 inch loaf pan, leaving about 1/2 inch on bottom side edge of pan. Secure with a T-8 pinch. Place pan on oven rack in prepared pan. Bake for 20 minutes. Remove pan from oven; chop and place on rack of skillet. Reduce heat to medium; cook, stirring, until mixture thickens and coats back of spoon; place over hot coals. Cook another 20 minutes. Place pan on bottom rack and cook until mixture thickens. Transfer to dish where cheese reoarte is prepared. Drizzle top with remaining mayonnaise mixture. Serve in a bowl on a platter and garnish with parsley leaf and parsley petals. Garnish with remaining parsley and parsley petals.
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