Baked Ranch Dinner Pork Chops Recipes

RANCH PORK CHOPS AND POTATOES SHEET PAN DINNER

Steps:

• Preheat your oven to 400 F degrees. Spray a baking sheet with cooking spray.
• Place potatoes and pork chops on the baking sheet and drizzle the olive oil over the pork chops and potatoes and toss well.
• In a small bowl mix together the ranch seasoning, smoked paprika, oregano and black pepper. Rub the seasoning over the pork chops and the potatoes. I didn't find the need for additional salt, but feel free to season with salt to taste.
• Place the baking sheet in the oven and roast for about 30 minutes or until the pork chops are cooked through and the potatoes are fork tender. The internal temperature of the chops should reach 145 degrees F (63 degrees C) when cooked. Also please note that all ovens are different, and some may take longer and some may require less time.
• Garnish with chopped parsley then serve immediately.

ORIGINAL RANCH® PORK CHOPS

Steps:

• Preheat the oven to 450 degrees F.
• In a small bowl, add the Seasoning mix, together with the salt, pepper, and paprika and mix well. Liberally sprinkle the pork chops on both sides with the seasoning mixture.
• Arrange the chops on a baking sheet or try with a rack. Bake the pork chops for 20 minutes, turning once until browned or an internal temperature of 160 degrees F is reached. Serve immediately.

BAKED RANCH DINNER PORK CHOPS

Steps:

• 1. While SHAKE & BAKE may not be MY preferred method of cooking Pork Chops, it is ONE OF MY HUSBAND Dan's FAVORITE way to have pork chops. Since I was out of the Shake & Bake, I created my own using PANKO BREAD CRUMBS (Japanese Bread Crumbs) blended together with Ranch Dressing and a special blend of other spices. He was very happy with this method and they smelled so good while baking. PREHEAT OVEN TO 350 DEGREES F.
• 2. You may also use 6-8 thinner cut chops if desired, but be mindful that the cooking time will be much less. Although I chose to line a shallow baking pan with parchment paper, next time I will use a WIRE METAL BAKING RACK so that the chops will be much drier after cooking. By laying on the paper and being so thick I had to drain some of the liquid THAT ACCUMULATED from the chops. You always learn as you cook. USING A METAL RACK IS BETTER FOR THESE THICK CUT PORK CHOPS. If you prefer a very crisp chop. But we love how moist and tasty they were.
• 3. In a large gallon size zip lock bag, combine chopped chive, paprika, garlic powder, panko bread crumbs, parmesan cheese, & dry ranch dressing mix. Close bag & Shake until mixture is blended together . NO SALT IS NEEDED IN THIS RECIPE
• 4. Add pork chops to a large platter.
• 5. Spray one side of pork Chops with Butter flavored cooking spray.
• 6. Add enough bread crumbs on top to coat each one. Pressing down to make sure the crumb mixture sticks to the chops.
• 7. Flip chops and spray other side with cooking spray, then coat with bread crumb mixture, pressing by hand to make sure the crumbs adhere to the pork chops.
• 8. Then place each chop on prepared baking pan.
• 9. Bake in preheated 350 degrees oven for 1 hour and 10 minutes or until juices run clear when pierced.
• 10. Serve with your favorite sides, applesauce, spinach and mashed potatoes. PLEASE NOTE BECAUSE YOU NEVER COMTAMINATED THE BAG OF BREAD CRUMB MIXTURE WITH THE WET PORK CHOPS, YOU CAN NOW STORE IN THE FREEZER WHAT IS LEFT OVER FOR THE NEXT TIME FOR A LATER USE. If USING THINNER CHOPS START WITH 45 MINUTES THEN CHECK TO SEE IF THEY ARE COOKED. These chops are so full of flavor.