BUFFALO RANCH PORK CHOPS
I had these beautiful pork chops & wanted to give them the ranch dressing flavor but thought they needed something else. So I decided to give them a bit of a kick by using Buttermilk & hot sauce. Adding a couple of eggs to the milk & hot sauce would assure that the breading would stick to the chops. I let the chops marinate in the milk mixture for 10 minutes then drained off the excess liquid, and covered them with a Ranch Parmesan Panko Breading, and baked them in the oven for 35 minutes. They turned out very moist, tender and juicy, and the flavor was great. Can't wait to make again.
Provided by Rose Mary Mogan @cookinginillinois
Categories Pork
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F. Line a shallow baking dish with foil, then add a baking rack inside pan, then spray liberally with non stick cooking spray. Some of the ingredients used to make the chops.
- In a large gallon size zip lock bag add the parmesan cheese, dry ranch dressing mix, Panko bread crumbs and spices. Shake bag to combine spices, then set aside till needed.
- In a medium size bowl break 2 large eggs, add buttermilk and hot sauce, and whisk till blended.
- Add pork chops cover with egg mixture and let set for about 10 minutes, longer if a more intense flavor is desired.
- Remove from bowl, allow excess liquid to drop off, then add chops to a large platter.
- Cover chops with a portion of the bread crumb mixture & press into both sides of chops. The reason you pour the mixture onto the chops is to prevent contaminating the bread crumbs if there is some left over, you can freeze to be used later.
- Prepare shallow baking pan by adding a bakers rack, spray with non stick cooking spray.
- Add Pork chops to rack and bake in preheated 400 degrees F. oven and bake for at least 35 minutes, or until juices run clear. Of course if your chops are thicker it will require a longer baking time, if thinner, you will need less time.
- Remove from oven and serve as desired with accompanying side dishes. Applesauce is always good.
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