The Best Pork Chops You Will Ever Taste
Here is one of the best pork chop recipes I have ever tasted. Pork chops have always been one of my favorite foods, but when I tasted these mouth-watering baked chops, I was hooked.
One thing I go for when cooking is lots of flavor. To maximize flavor, use a package of dry Italian seasoning and fresh grated Parmesan cheese from the deli section of your supermarket. Or purchase a small piece of Parmesan cheese and grate it yourself. Also, use large loin-cut pork chops for the best flavor.
You will want a large baking pan with a rack, and I would suggest that you line it with tinfoil for ease of clean up.
The Recipe: Baked Breaded Pork Chops
Preheat your oven to 400 degrees.
- 3 cups fine dry Italian bread crumbs
- 1 small package dry Italian dressing mix
- 2 tablespoons fresh grated Parmesan cheese
- 1 tablespoon dry powdered garlic
- 1 bottle ranch dressing
- 6 large loin pork chops
- Put the first four ingredients in a large bowl and mix very well.
- Pour a layer of ranch dressing onto a plate; add more dressing as needed while you prepare the chops.
- Take one pork chop at a time, drop it on the plate, and turn it to coat it with ranch dressing. Hold it over the plate a few seconds to let excess dressing drip off, and then put the wet pork chop into the large bowl with the bread crumbs and coat it well on all sides.
- Have your tin-foil-lined baking pan with its rack sitting there ready. Place your breaded pork chops onto the rack. Once you have all your pork chops on the pan, place it in the oven and bake for 45 minutes, or until the thick part of the chops reaches an internal temperature of 160 degrees.
- As soon as the chops are done, remove from the pan and serve as soon as possible.
I really believe that once you taste these pork chops you will agree that they are truly the best pork chops you will ever eat.
If you make this recipe please post a comment and let us all know how it turned out for you.
Tips For Crisp—Not Soggy—Pork Chops
People keep asking how can they make pork chops that aren't soggy on one side. First of all you need to use a pan with a rack in it like in the photo above. Your pork chops need to be kept up out of the juices. If you try to lay them on tin foil on a pan they will be soggy.
Also, I've been experimenting with the recipe, and I can tell you that you need to shake the excess ranch dressing off before you bread them. I got three batches to come out perfectly crisp doing it this way. That, and the rack in the baking pan, will make perfect crisp pork chops.
I have been cooking my perfect chops at 400 degrees. Do keep an eye on your pork chops, especially at this higher temperature.
Always Keep Food Safety in Mind
The recipe above may leave you with more breading than you can use. If you don't use it, discard it. It's tasty, but since it's been around raw meat, bacteria might grow in it. If you find you don't need that much breading, cut it down some so you won't have as much left over.