Breaded Pork Chops With Ranch Dressing
Italian breaded pork chops with ranch dressing feature simple chops marinaded in ranch dressing and breaded with Italian bread crumbs. They bake to crispy perfection for a tasty family supper.
I try to stock up on meat when it goes on sale and pork chops are a meat that goes on sale often.
So I know I’ve always got something in the freezer for a quick dinner- even on nights when I have forgotten to plan something.
I love that they are quick to defrost and star so beautifully in so many quick and easy recipes.
And these Italian breaded pork chops with ranch dressing are like so many other pork chop recipes in their ease.
But they outshine basic baked pork chops in their flavor since they use a thick coat of ranch dressing instead of egg to hold the bread crumbs on.
The result?
Well my boys have dubbed them “the best ever” pork chops in our house.
It’s hard to argue with that!
Ingredients
To make this you’ll need:
- Ranch dressing– I recommend using this homemade ranch dressing since it’s thicker, but if you want to use store bought you can. Just use the kind that’s sold in the refrigerated section of the produce department rather than the kind from the dressing aisle.
- Italian bread crumbs– Make sure they are dry. You can sub regular bread crumbs but add a hefty amount of Italian seasonings.
- Italian dressing mix– .6 ounce of dry dressing mix
- Parmesan cheese– Adds so much flavor! Don’t skip it!
- Garlic powder– A full tablespoon though you can adjust this to your liking
- Pork chops– Any cut of chop you like
How to Make
These breaded pork chops with ranch dressing are easy to make.
Start by setting up your dredging station with a shallow bowl of ranch dressing.
Next mix the bread crumbs, Italian dressing mix, Parmesan cheese, and garlic powder together in a separate shallow bowl or dish.
One at a time, dip a pork chop in the ranch dressing, turning to evenly coating both sides.
Next, put the pork chop dipped in ranch into the bread crumb mixture, coating well on both sides.
Place coated chops onto the sheet pan lined with aluminum foil and sprayed with nonstick spray.
Bake in the oven at 350 degrees for 45 minutes, or until the insides are no longer pink.
Serve and enjoy!
Serving Suggestions
These breaded pork chops with ranch pair well with so many things!
Serve them with your favorite steamed or roasted veggie.
And even better!
Play up the ranch flavor by pairing it with ranch glazed carrots or ranch potatoes!
Storing Leftovers
Store leftovers in an airtight container in the fridge for 3-4 days after cooking.
Reheat in a hot oven until warmed through.
Tips and Tricks
- Homemade ranch is best because it’s nice and thick. The bottled kind you find in the salad dressing aisle is much thinner. Whatever kind you use make sure it’s full fat to help keep the chops moist.
- Use a meat thermometer to ensure your pork chops are done. They are done when the thermometer reads 145 in the thickest part of the pork chop.
- The cook time will vary somewhat based on the thickness of the chops. 45 minutes is for a medium thickness. You’ll need less time for a thinner chop and more for a thick cut pork chop.
Other Pork Chop Recipes
Italian breaded pork chops with ranch dressing are a flavorful family favorite!
Make them today and enjoy!
Looking for other pork chop recipes?
Try these:
- Baked Pork Chops & Potatoes
- Ranch Pork Chop Sheet Pan Dinner
- Pork Chop & Peaches Skillet
- Boneless Pork Chops With Apple Chutney
- French Onion Pork Chops
- Slow Cooker Smothered Pork Chops
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Breaded Pork Chops With Ranch Dressing
Ingredients
- 1 - 1 1/2 cups Ranch dressing
- 3 cups dry Italian bread crumbs
- 1 0.6 oz pkg 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.1 - 1 1/2 cups Ranch dressing
- In a separate bowl combine bread crumbs, Italian dressing mix, Parmesan, and garlic powder.3 cups dry Italian bread crumbs, 1 0.6 oz pkg dry Italian dressing mix, 2 tbsp grated Parmesan cheese, 1 tbsp garlic powder
- One at a time, dip a pork chop in the ranch dressing, turning to evenly coating both sides.6 pork chops
- 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.
Notes
- Homemade ranch is best because it's nice and thick. The bottled kind you find in the salad dressing aisle is much thinner. Whatever kind you use make sure it's full fat to help keep the chops moist.
- Use a meat thermometer to ensure your pork chops are done. They are done when the thermometer reads 145 in the thickest part of the pork chop.
- The cook time will vary somewhat based on the thickness of the chops. 45 minutes is for a medium thickness. You'll need less time for a thinner chop and more for a thick cut pork chop.
Nutrition
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.
Don’t throw the breadcrumbs out. Just put them in a freezer bag and put them in the freezer for next time.
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.
I made these pork chops.last night for 4 of my grandchildren and they loved them. Best pork chops I’ve ever had. This will be my go to recipe for pork chops from now on. Yummmmm
Haven.t tried these yet but will tonight. Sadjusting the recipe for two pork chops. I am also going to lay my cookie rack on top of the lined cookie sheet.I do this for baked chicken breast as well as chicken wings. The heat circulates under the meat and crisps the underside as well as the top.Hopefully they won.t be soggy llike some reviews have indicated. Recipe sounds wonderful.
Great idea, Shirley about the cookie rack- if it isn’t non stick though I’d make sure to spray it with some cooking spray so they don’t stick to it after cooking.
How thick should the pork chops be in this recipe? One inch boneless?
I made these for dinner tonight and we love them! Easy, tender, and so yummy! This will be one of my go-to recipes for my granddaughters to make!
I made these last night. My family loved them. I’m not a ranch eater, but they were awesome. They were very tender, and the bottom was not soggy. Will be making them again.
This was good and moist. The coating did stick to the foil and part of it came off. I’ll take the blame for that for not spraying the foil with oil. Will make this again though.
this is 1 of my absolute favorites recipes i enjoy and love baking… thank you for sharing this recipe…
It’s one of ours too. My youngest son (who’s now a teenager) loves it so much he’ll even offer to make it himself just to have it for dinner! Thank you for taking the time to leave your feedback and hopefully you’ll find many more recipes here to make and enjoy!
when there is 5-6 mins left to bake them, I pull the chops out flip them and for the last 5-6 mins, until chops are light brown and broil on HI temp. depending on how fast your oven cooks on broil they may be done before but keep an eye on it, it will darken quick and the bottom will not be soggy…
i hope this tip helps you… have a good day…
☺️