A simple pork chop is marinaded in ranch dressing, coated in a thick Italian bread crumb topping, and baked to crispy perfection. These Crispy, Baked Italian Ranch Pork Chops are a tasty new way to make an easy, family favorite pork chop supper.
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.
You can’t possibly beat a meat that’s as universally useful as that. That’s my kind of everyday magic, even if it just extends to the four walls of my cozy kitchen.
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 Crispy, Baked Italian Ranch Pork Chops have now been dubbed the ‘best ever’ in our house, and in many other houses.
Trust me on this, and don’t worry- I’ll wait until you try them for yourself and get back to me.
Your pick of chops are marinated in ranch dressing. Yes, ranch dressing. A bit different than your usual egg yolk to get the bread crumbs to stick, but much more flavorful and easier to boot. Remember, we’re baking not frying.
You’re going to want to use a thick ranch dressing since it’s the glue that’s holding your crumb coating on. For this reason, I prefer to make my own in my blender. It’s the thickest and creamiest I’ve ever found. You can still use store bought, but in that case I’d suggest using one from the refrigerated produce section than one from the condiment aisle.
After you’ve dredged your chops in your thick, creamy ranch coating you plop them into a big bowl of Italian seasoned bread crumbs. While I do suggest the already seasoned version, you can use plain if that’s what you have on hand. Simply add a heaping helping of Italian seasoning to the bowl, and stir together before bring the pork chops into the mix.
If you lvoe all things cheese, you can also add 1/4 cup of grated Parmesan to the bread crumbs. Just make sure to stir until evenly combined before using.
Cover the chops completely in the seasoned bread crumbs, and I’d advise using your hands to press them on. You want them to stick so you have a complete, secure coating.
Transfer them to your foil lined pan (easy, mess-free clean up!), one at a time until they’re all dipped, and coated.
Bake these bad boys, and get ready to enjoy!
You can use thin or thick cut pork chops, although ours tend to be somewhere in between. This is where a meat thermometer comes in handy. When it reads 145 degrees Fahrenheit, they’re done. While it can be tedious to constantly turn the oven light on and off, this method ensures you have fully cooked, juicy pork as opposed to dried out, less appetizing ones.
Give our Crispy, Baked Italian Ranch Pork Chops a try for yourself and see what all the fuss is about.
Other Pork Chop Ideas You Might Also Enjoy:
- Slow Cooker BBQ Pork Chops
- Pork Marsala With Mushrooms & Shallots
- Slow Cooker Smothered Pork Chops
- Herbed Pork Chops In Mushroom Gravy
Crispy, Baked Italian Ranch Pork Chops
Ingredients
- 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
Instructions
- 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 the oven at 350 degrees for 45 minutes, or until the insides are no longer pink.
Nutrition
Post & Pictures Updated 8/4/2018
Yum! This is another winner! I need to make this very soon!
How do you keep the pork chop breading from getting soggy on the bottom of the pork chop?
I’m not exactly sure how to answer that, other than they really just don’t get soggy. They aren’t as crisp as the top outer coating, but still a crust and not liquid-logged.
Good recipe but 1 cup of bread crumbs is plenty. Three is completely unnecessary. I just dumped out at least two cups.
I followed this recipe exactly; I even trimmed the fat off the bone-in chops that I used. It tasted good, but it was very soggy, never crisped up at all – in fact the coating on the bottom stayed on the baking sheet. I can’t imagine what I did wrong, but I don’t think I’ll make them again.
That said, I may use the coating on some chicken because we liked the flavor.