If using pork chops, follow same instructions as chicken in Steps 1 and 2, adding topping and roasting until pork reaches minimum internal temperature, 12-14 minutes. Rest, 3 minutes.
If using ribeye, follow same instructions as chicken in Step 1. In Step 2, sear steak with 2 tsp. olive oil in a medium non-stick pan over medium-high heat until browned on one side, 3-4 minutes. Transfer steak to baking sheet, seared side up, and add topping. Roast until steak reaches minimum internal temperature, 10-12 minutes. Rest, 3 minutes. Halve to serve.