BAKED RANCH DINNER PORK CHOPS

Rose Mary Mogan

By
@cookinginillinois

I made these SPECIAL CUT, tasty pork chops for dinner on yesterday. These are thick cut Loin Center pork chops that does include the tenderloin in each chop. I ordered them cut special while they were on sale.

Each chop averages about 1 and a quarter pounds. You can also use regular cut chops, but be mindful of the cooking time, they will not require as long of a baking time as these.

I didn't have SHAKE & BAKE for pork so I sort of created my own using Ranch dressing and Panko Bread crumbs. The results were a very moist and tasty pork chop. Tender and juicy, and a nice golden brown.


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Comments:

Serves:

4 OR MORE

Prep:

15 Min

Cook:

1 Hr 10 Min

Method:

Bake

Ingredients

4 large
loin center cut pork chops (about 1 1/4 inches thick each)
1 Tbsp
dried chopped chive
1 1/2 Tbsp
paprika
2 Tbsp
granulated garlic powder
1 c
panko bread crumbs
3/4 c
grated parmesan cheese
2 pkg
ranch style dressing mix (dry) 1 oz. each

Directions Step-By-Step

1
While SHAKE & BAKE may not be MY preferred method of cooking Pork Chops, it is ONE OF MY HUSBAND Dan's FAVORITE way to have pork chops. Since I was out of the Shake & Bake, I created my own using PANKO BREAD CRUMBS (Japanese Bread Crumbs) blended together with Ranch Dressing and a special blend of other spices. He was very happy with this method and they smelled so good while baking. PREHEAT OVEN TO 350 DEGREES F.
2
You may also use 6-8 thinner cut chops if desired, but be mindful that the cooking time will be much less. Although I chose to line a shallow baking pan with parchment paper, next time I will use a WIRE METAL BAKING RACK so that the chops will be much drier after cooking. By laying on the paper and being so thick I had to drain some of the liquid THAT ACCUMULATED from the chops. You always learn as you cook. USING A METAL RACK IS BETTER FOR THESE THICK CUT PORK CHOPS. If you prefer a very crisp chop. But we love how moist and tasty they were.
3
In a large gallon size zip lock bag, combine chopped chive, paprika, garlic powder, panko bread crumbs, parmesan cheese, & dry ranch dressing mix. Close bag & Shake until mixture is blended together . NO SALT IS NEEDED IN THIS RECIPE
4
Add pork chops to a large platter.
5
Spray one side of pork Chops with Butter flavored cooking spray.
6
Add enough bread crumbs on top to coat each one. Pressing down to make sure the crumb mixture sticks to the chops.
7
Flip chops and spray other side with cooking spray, then coat with bread crumb mixture, pressing by hand to make sure the crumbs adhere to the pork chops.
8
Then place each chop on prepared baking pan.
9
Bake in preheated 350 degrees oven for 1 hour and 10 minutes or until juices run clear when pierced.
10
Serve with your favorite sides, applesauce, spinach and mashed potatoes. PLEASE NOTE BECAUSE YOU NEVER COMTAMINATED THE BAG OF BREAD CRUMB MIXTURE WITH THE WET PORK CHOPS, YOU CAN NOW STORE IN THE FREEZER WHAT IS LEFT OVER FOR THE NEXT TIME FOR A LATER USE. If USING THINNER CHOPS START WITH 45 MINUTES THEN CHECK TO SEE IF THEY ARE COOKED. These chops are so full of flavor.

About this Recipe

Course/Dish: Pork, Steaks and Chops
Main Ingredient: Pork
Regional Style: American