Thursday, March 7, 2013
Oven-Baked Ranch Pork Chops
Pork, the other white meat. It is no secret around here about my love for pork, whether it is pulled pork or pork tenderloin, however, we do not eat that many pork chops. I don't know why and that is coming to a stop, right here and right now, starting with this recipe. There are always a few recipes that you keep up your sleeve and have most of the ingredients on hand, all the time. This is a new recipe for you to add to your arsenal!
The reason these oven-baked ranch pork chops really stood out to me was because:
1. Only 3 ingredients
2. Baked, not fried
3. Super moist from the ranch dressing
4. Crunchy exterior
5. Only takes 20-30 minutes to make
Do you really need any more reasons to make this recipe? This is a perfect week night meal. We served this with oven roasted potatoes and skillet corn.
Source: Simple Gourmet Cooking, via I Was Born to Cook
Boneless Pork Chops, you can use bone in but the cooking time will take longer
1-2 Cups of Ranch Dressing, your favorite brand
2-3 Cups of Italian Bread Crumbs or Italian Panko
First, pre-heat your oven to 450 degrees.
Now, prepare a baking sheet with aluminum foil, spray it with cooking spray.
Next, place 1 cup of ranch dressing in a bowl, you can add more as needed, and 2 cup of bread crumbs in a bowl.
Now, coat the pork with the dressing and then coat with the bread crumbs, really press down to adhere as much of the bread crumbs as possible on all sides.
Place the coated pork chops on the baking sheet. Bake until cooked through and internal temperature reaches 145 degrees, about 20-30 minutes depending on the thickness of your pork chops, mine cooked in about 25 minutes. Switch you oven to broil on high, to brown the tops of the pork chops for about 1-2 minutes. Keep an eye on them so they do not burn! (Side note: invest in a digital thermometer, you can pick it up anywhere and it eliminates the guessing game of if chicken and pork is done.)
The Barbee Housewife