Best Onion Ranch Pork Chops Recipes

Pork Chops with Mushroom Cream and Hazelnuts, Roasted Blooming Onion with Ranch Dip, Roasted Spaghetti Squash image

Provided by Robin Miller : Food Network

Time 1h

Yield 4 servings

Number Of Ingredients 13

Nonstick cooking spray
4 extra-large yellow onions (the biggest ones you can find!)
Salt and freshly ground black pepper
1 spaghetti squash, halved lengthwise and seeded
1 tablespoon olive oil
4 boneless pork loin chops, trimmed of fat
2 cups sliced wild mushrooms (any variety, combination)
3 cloves garlic, minced
1 cup reduced-sodium chicken broth
1/2 cup heavy cream
1/4 cup chopped hazelnuts
1/4 cup freshly chopped parsley leaves
1/2 cup ranch dip

Steps:

Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.
Remove the outer skin from onions, keeping them whole. Cut onions from the top almost to the bottom (without cutting all the way through), making 8 equal wedges. Place onions on baking sheet, spray with cooking spray and season with salt and pepper. Arrange spaghetti squash on the same baking sheet, flesh side up. Spray squash with cooking spray and season with salt and pepper. Roast squash and onions for 25 to 30 minutes, until both are tender and onions are golden brown.
Meanwhile, heat oil in a large skillet over medium heat. Season both sides of pork with salt and pepper. Add pork to hot skillet and cook 2 minutes per side, until golden brown. Remove pork from pan and set aside. To the same skillet add mushrooms and garlic and saute 5 minutes, until mushrooms soften and release juice. Add chicken broth and bring to a simmer. Return pork to pan and simmer 5 minutes, until cooked through. Add heavy cream and simmer 1 minute. Using a fork, pull squash from the skin in shreds, making spaghetti-like strands. Arrange squash on a platter or plate and top with pork and cream sauce. Top with hazelnuts and parsley. Serve 2 roasted onions alongside, with ranch dip, reserving remaining onions for another meal.

Onion Ranch Pork Chops image

Provided by Robin Lieneke

Categories Pork

Time 1h20m

Number Of Ingredients 15

4 pork chops
1/2 c flour
1 pkg ranch dressing mix, divided
2 Tbsp bacon grease or oil
2 Tbsp butter
1/2 onion, sliced thin
1 can(s) mushrooms
1/4 c balsamic vinegar
1/2 c red wine
1 can(s) cream of chicken soup
1/2 c sour cream
1/2 tsp ginger, ground
1/4 tsp thyme, leaves dried
1/2 c water or chicken broth
1 c canned fried onions, crushed

Steps:

1. Preheat oven to 350 degrees
2. In a bag mix flour, 1 tbsp of the ranch dressing mix and salt, pepper to taste. Coat pork chops in flour mixture. In an oven proof skillet, heat bacon grease or oil. Sear pork chops on both sides till brown. Remove chops from pan and set aside. Drain grease from pan.
3. Melt butter in pan and add onions. Saute 3-5 minutes until tender. Add mushrooms and balsamic vinegar. Saute an additional 3-4 minutes till vinegar is absorbed. Add wine to deglaze pan. Add soup, sour cream, spices, water or broth and remaining ranch dressing mix. Stir to combine and simmer 5-6 minutes.
4. Add pork chops back to pan and turn to coat. Sprinkle half of the fried onions on top of chops. Cover and bake for 45 to 50 minutes.
5. Remove from oven, sprinkle remaining onions on chops. Return to oven and bake uncovered for an additional 10 to 15 minutes.

Onion Ranch Pork Chops image

Provided by Foxxy_Mama

Categories Pork

Time 40m

Yield 6-9 serving(s)

Number Of Ingredients 7

6 -9 pork chops
2 cups breadcrumbs (plain)
2 cups French-fried onions
1/4 cup hidden valley ranch dressing mix
3 -4 eggs, beaten
1 cup flour
1/2 cup olive oil or 1/2 cup vegetable oil

Steps:

Put french fried onion in a food processor and process until finely chopped to bits. Or you can put in a zip lock bag and smash them to smithereens.
Mix in a bowl the bread crumbs, ranch seasoning, and chopped french fried onions.
Dry pork chops.
Flour pork chops.
Dip pork chops in beaten eggs.
Coat the pork chops in the bread crumb mixture.
Pan fry pork chops until golden brown and done.
Enjoy!