If you grew up in the South that you grew up with Fried Chicken as a staple in your childhood diet. You probably grew up making it or it was a rite of passage with Grandma’s ‘secret’ recipe being shared after you were a lawfully wedded women and welcomed into the female fold of adulthood. Over the years I’ve learned all kinds of secrets from some of the most southern of Southern belles, and I’ve eaten some toe curling-ly good crispy chicken over the years. Tips ranged from smashed corn flakes or mashed potato flakes for breading to lard or Crisco for frying in. Much to my mothers’ chagrin I’ve broken a bit with tradition and have put my own spin on one of the most infamous of chicken dinner recipes. Fake out your friends, your family, even your taste buds with our crispy oven fried chicken.
Didn’t think sprouts were for you? Crispy, caramelized Brussels sprouts are tossed in a sweet and slightly spicy Asian glaze for the ultimate side dish. After one taste of these Crispy Asian Glazed Brussels Sprouts, you’ll be shocked at how good those old fashioned veggies can actually taste.
I try to stock up on meat when it goes on sale, and lucky for me, pork chops go on sale often. When I’ve forgotten to plan ahead and am wracking my brain for something simple to make, I know I’ve always got some pork chops handy. I love being able to just pull them out, let them thaw, and know that whatever recipe I choose to use, it will be relatively quick and easy. Originally, my favorite way to fix pork chops had always been to bread them, fry them, and serve them with gravy and caramelized onions. However, these tender, juicy chops have now been dubbed the ‘best ever’ in our house, and in many other houses. Give them a try for yourself and see what all the fuss is about.
Crispy, Baked Italian Ranch Pork Chops
- bottled Ranch dressing
- 3 cups dry Italian bread crumbs
- 1 package (0.6 oz) dry Italian dressing mix
- 2 tbsp grated Parmesan cheese
- 1 tbsp garlic powder
- 6 pork chops
- Preheat oven to 350 degrees.
- Prepare a sheet pan by lining it with aluminum foil.
- In a shallow bowl, or plate, pour a layer of ranch dressing.
- In a separate bowl, combine bread crumbs, Italian dressing mix, Parmesan, and garlic powder.
- One at a time, dip a pork chop in the ranch dressing, turning to evenly coating both sides.
- Next, put the chop into the bread crumb mixture, coating well on both sides.
- Place coated chops onto the prepared pan.
- Bake in preheated oven for 45 minutes, or until the insides are no longer pink.