Best Baked Ranch Dinner Pork Chops Recipes

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.

RANCH PORK CHOP SHEET PAN SUPPER

Steps:

• Preheat the oven to 475 degrees F.
• In a small bowl, mix together the honey, Worcestershire, 2 tablespoons of the ranch dressing mix, 2 tablespoons of the olive oil and 1 teaspoon of the pepper until combined.
• Brush the mixture over the chops on both sides and place in a row on one side of a sheet pan using tongs.
• In a medium mixing bowl, add the potatoes, 2 tablespoons of olive oil, 1 tablespoon of the ranch dressing mix and 1/4 teaspoon of pepper and toss to coat. Tip onto the middle of the sheet pan next to the pork chops. Bake for 15 minutes.
• Meanwhile, add the beans to a bowl along with the remaining olive oil, ranch mix and 1/4 teaspoon pepper and toss.
• When the 15 minutes is up, remove the sheet pan from the oven and flip the pork chops. Toss the potatoes and add the green beans to the empty space at the side of the baking sheet. Bake until the vegetables are just beginning to brown, about 7 minutes more. Garnish with the parsley leaves and serve.

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.