Community Pick
Breaded Ranch Pork Chops
"A quick improvised recipe for a weeknight dinner. Feel free to leave out the ranch dressing packet and add your own spices. I'd recommend onion powder, garlic powder, salt, pepper, paprika, celery seed, dried parsley and dried dill - about a teaspoon each of the spices and a dash of salt and pepper to taste."
photo by Marg (CaymanDesigns)
- Ready In:
- 40mins
- Ingredients:
- 9
- Serves:
-
3
ingredients
- 3 pork chops, 3/4 inch thick (with the bone)
- 118.29 ml flour
- 1 egg
- 14.79 ml milk
- 14.79 ml mayonnaise
- 118.29 ml dried breadcrumbs, unseasoned
- 28.34 g packet ranch dressing mix
- 29.58 ml butter or 29.58 ml margarine
- 29.58 ml canola oil
directions
- In a medium sized bowl, place the flour.
- In a second bowl, mix egg, milk and mayonnaise until well blended.
- In a third bowl, mix breadcrumbs and salad dressing mix (or spices of your choice).
- Dip the pork chops, individually, in the flour and shake off the excess.
- After flouring, dip in egg mixture and immediately dredge in breadcrumbs until the pork chop is well-coated; set aside.
- When all three pork chops are breaded, melt 1 tbsp butter in the bottom of a small baking dish in the microwave.
- Add 1 tbsp oil.
- Place the pork chops in the baking dish and bake at 425°F for 15 minutes.
- After 15 minutes remove from oven.
- Remove pork chops to a plate.
- Place second tbsp of butter and oil in the dish and allow to melt.
- Place pork chops back into the dish, turning them over as you do so.
- Bake for an additional 15- 20 minutes.
- Serve with boiled potatoes and green beans.
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Reviews
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Great recipe. I turned over the pork chops in the oven without adding extra butter after about 20 mins so that they could brown a little more. They tasted great. Thanks for posting! -
We thought these were really good. I used corn flakes instead of bread crumbs and I sprayed the pan and the chops with with Pam instead of using the butter. They turned out crispy on the outside and moist on the inside. Thanks -
I have shared this recipe several times now and realized I have never reviewed. This is so easy and so good! We use boneless, medium thick chops and cut the butter/oil in half feeling there was enough in the pan when we turned them over. Smells were heavenly and tastes even better! Our chops were fork tender and 3 little girls gobbled this down! We served with roasted butternut squash, mashed potatoes and tossed salad. Thanks Amy - awesome recipe!! -
These had a nice flavor and were exceptionally tender, which is a miracle for me - my pork chops always seem tough. That being said, I did have a problem with the coating being soggy and I only used 1 Tbsp of butter, no oil, and trimmed the fat beforehand. Not sure if I will make these again, only because picky husband didn't care too much for them. Thanks!
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Secret is the mayo! It was very moist. I took another's suggestion to put breadcrumbs in the bottom of the pan. It helped make the skin crunchier, more like it'd been fried, and not soggy. Also, husband who hated porkchops, ate it.
see 26 more reviews
Tweaks
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Great pork chops, but I too made a few changes. Like other reviews I did not use the butter or oil, I sprayed a good amount of Pam cooking spray instead. I also sprinkled bread crumbs on the bottom of the pan ( like another review mentioned) and the chops Did Not turn out soggy at all. Other than that I followed all other steps and my chops came out extremely good. -
Superb recipe! Pork chops need all the help they can get. I did not have Ranch dressing mix, so I used Italian seasoning. Also did not add butter midway through recipe, and followed advice of a couple of other readers by adding more breadcrumbs (Panko) instead. Because my chops were 1/2'' to 5/8'' thick, I reduced cooking time to 32 minutes. A keeper. -
We thought these were really good. I used corn flakes instead of bread crumbs and I sprayed the pan and the chops with with Pam instead of using the butter. They turned out crispy on the outside and moist on the inside. Thanks
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After making shake & bake for years. I tried this recipe with a few adjustments and substiutes it was fablous. I used corn flakes instead of bread crumbs and I used garlic powder,dill,parsley, and paprika.I reduced the oil and butter in half and was still perfect.Good to know u can have all flavor with half the fat.
RECIPE SUBMITTED BY
Amy - Ellie's Mommie
Tampa, FL
I live in Florida with my mother and my daughter. I stay at home, so I have time to really get into cooking. I grew up cooking for my mom and my brother, and they both say I am one of the better home cooks they've met! But since my mom's idea of cooking is opening soup cans and my brother lives in NYC and eats out a lot, that may not be saying much!
I am one of those people who reads cookbooks just for fun, even when I am not looking for a recipe. My favorite cookbook is "The American Woman's Cookbook" from 1930-something. My grandmother had a copy of it, and my mom found a copy for herself years ago (updated for the 1960's) and she gave me that copy when I moved out on my own. I like it more than "modern" cookbooks because it has actual recipes in it; not just heat and eat steps! When your recipe requires you to use your can opener and packet opening scissors more than your knife and spice cabinet, something is wrong!
Right now, I am trying to learn to cook the cuisines of Asia, mostly India and Vietnam. I am also trying to learn to bake bread. My mom may not be able to cook without Campbell's soup, but she can bake homemade bread like no one else!
