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The Best Pork Chops You Will Ever Taste

Updated on March 21, 2016
Here is, I guarantee you, the best pork chop you will ever taste. If you like this recipe, spread the word about these wonderful pork chops.
Here is, I guarantee you, the best pork chop you will ever taste. If you like this recipe, spread the word about these wonderful pork chops.

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 pork chops I was hooked.

One thing I go for when cooking is lots of flavor. You want to use a package of dry Italian seasoning and purchase fresh grated Parmesan cheese from the deli section of your supermarket. Or purchase a small piece of Parmesan cheese and grate it yourself.

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.

A grilling pan like this will produce pork chops that are never soggy. Your pork chops need to be up out of the juices.
A grilling pan like this will produce pork chops that are never soggy. Your pork chops need to be up out of the juices.

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

You will want to put the first four ingredients in a large bowl and mix very well. Now 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.

And 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.


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    • Sir Took profile image

      Alfred Miller 2 years ago from Rowland NC/United States

      Looks great ! I must try this recipe!

    • crazyhorsesghost profile image

      Thomas Byers 2 years ago from East Coast , United States

      They are truly the best pork chops you will ever eat. Wonderful flavor.

    • vickie 2 years ago

      yep they are awesome

    • Dee 3 years ago

      Made these pork chops they were wonderful! Everybody loved them , I used a rack and booked at 375 they were nice and crispy not soggy at all thanks

    • krystal 3 years ago

      These we awesome! family loved them. Only thing i changed was putting fresh garlic and instead of buying Store bread crumbs i used stale french bread . Super cheap and came out so crunchy :-) imma put this one in my book thanks

    • Sandy 3 years ago

      I am making these now. They smell soo good! I'll let you know how they were!

    • Donna 3 years ago

      Delicious! Made two weeks ago and family raved. Husband usually turns his nose up when I cook pork, but actually requested that I make these again! I haven't had freshly grated parmesan either time, but used the bottled sort and they are STILL great. Turning them midway through cooking has not turned out so well, as the crust tends to fall off. Mine haven't been soggy, but not really crispy either. Regardless...they are well worth adding to your favorite recipes!

    • JB 3 years ago

      They were the best pork chops I ever ate! I used thick pork loin chops, so I marinated them for two hours in ranch dressing, dipped them in the bread crumb mixture and baked them on a rack at 400 degrees. I covered them with foil for the first 30 minutes. Delicious and crispy!

    • Melissa 3 years ago

      I just made these. 3 2inch pork loin chops 2cups of regular seasoned bread crumbs, the italian seasoning packet, and halfed the parmesan and garlic powder. I put it directly on the oven rack and cooked for 25 mins. PERFECTO!

    • Kayren 3 years ago

      Made these & they are definitely fantastic!! I did make one change tho, the whole pkg of italian dressing part sounded a little too strong for our tastes (and I didn't have the dry mix on hand anyway) so I mixed 1 cup ranch with 1/4 cup of the regular italian dressing. Was perfectly seasoned for us! Hubby raved about them & the 2 left over chops disappeared by morning! lol I will definitely be making these over & over again! Thank you for sharing this recipe!

      Side note: I put the breadcrumb mixture in a gal size ziploc bag & after I dipped the chops in the ranch mixture, I let excess run off, then put the chop in the breadcrumb bag & shook it around til covered well (I used tongs to do all the transfering, not messy at all) I also didn't have a rack & I hate baking on tin foil, I opted to use parchment paper cut to fit my pan & turned the chops after 30 minutes (baked 1 hr total) And I also just squeeze the air from the breadcrumb bag & seal it & freeze it for next use, I label each bag as to what meat it goes to (pork, chicken etc) the ingredients in the bag & sometimes what recipe I used it for. I have done this for years & have never had any problems from it, just wait til you are ready to use it the next time before removing it from the freezer, I wouldn't trust it if it came to room temp first. :)

    • Kayren 3 years ago

      Cooking these today, gonna try baking them on parchment paper since I dont hav e a pan rack. Hope it works. lol

    • Mel 3 years ago

      Loved this recipe. We love pepper so I added it into the mixture.

    • John 3 years ago

      Made these for Easter dinner. They were a big hit. Even though we cooked them on a rack, most all of the breading fell off in the pan below. Still a great taste and will have them again!

    • DianeMargaret M. 3 years ago

      We LOVE these!

      For the breading...we use

      1 cup bread crumbs

      1 Tbsp Parmesan

      1/2 Tbsp Dry Italian dressing mix

      1 teas Garlic powder or Adobo

      You can always put the rest of the dressing mix away for the next time! Or, figure out the ratio to mix it up as the dressing...

      Anyway, I found that that is PLENTY of breading for 6 normal sized chops!

    • Tammy 3 years ago

      never mind, i read through all of the info. LOL, well i used a broiler pan and they are semi-soggy and semi-crispy! however, the taste is WONDERFUL :)

    • Emily B 3 years ago

      I didn't have ranch dressing in a bottle. I was going to use mayonnaise, but I discovered 3 little packets of lemon garlic caesar dressing, so I figured I'd try it! I coated both sides with the dressing and then put just italian breadcrumbs on it, not any of the garlic powder or anything, since there was already garlic in the dressing. Mmmmm it was seriously THE best bone-in pork chops I've ever had! Okay, it was my first time making them too, but I've eaten plenty in my day! I'm gonna have to stock up on that lemon garlic caesar dressing! Haha :)

    • scrouse92 3 years ago

      These were some of the best pork chops I have ever had/made and they were so easy to put together! They tasted so good and had a nice crunch, but were still juicy on the inside! Everyone loved these and asked for the recipe!

    • Tosha 3 years ago

      Mine are in the oven now. Can't wait to try them

    • crazyhorsesghost profile image

      Thomas Byers 3 years ago from East Coast , United States

      Don't know why some peoples are soggy. Mine never are. Did you cook them at the right temp.

    • Mindy 3 years ago

      I made this tonight with two large chicken breasts. I didn't measure anything, just eyeballed what I needed and tasted as I went. Any leftover breadcrumbs I piled on top. I cooked at 350 for about 35 minutes. This was fantastic! BF loved the drippings. The bottom was a little soggy, but it was nice to run the plain chicken pieces through. The ranch dressing (light, btw) seemed to have kept the juices in the chicken and made it very moist. Thank you!

    • Denise 3 years ago

      I tried this recipe using turkey breast filets. Turned out yummy! They were a little soggy on the bottom. I might try using a rack next time.

    • Jnay 4 years ago

      Making these tonight. I am using boneless chops since that's what I have in the fridge. My husband isn't a big fan of pork chops, but I think these look delicious! I'll be back later to let you know what everyone thinks!

    • Gia 4 years ago

      These are the most delish and my husband, kids and I all loved them! I found the recipe on Pinterest! Thank you! Tonight is the second time we are having them!

    • BeckyA 4 years ago

      Very moist and tasty! I used only one cup of crumbs for 4 LARGE chops, and cut the other ingredients in half roughly. I did flip them and put in the broiler for a few minutes to crisp up the bottom, even on a rack they were not as crispy. I will be making these again for sure!

    • Lcleeth 4 years ago

      I made this recipe last night, and my husband and I agree these are the best ever! I used thin cut pork chops on a cookie cooling rack on a cookie sheet and cooked for about thirty minutes.

    • Txgirl 4 years ago

      I thought it was great and I even forgot to add the dry Italian dressing. Lol. But it wasn't soggy

    • 4 years ago

      These were wonderful!!

      Didn't have a rack but improvised with cookie cooling rack over a cookie sheet.

      I use sirloin chops and cooked at 400 degrees for 35 mins.

      Super flavor and very tender!

    • Jenny 4 years ago

      Made these a while back for my fiancé and I. He hates ranch dressing but he tried them anyway. He absolutely LOVED these so much that we are having them again tonight for dinner!

    • Brooke 4 years ago

      Hi! I didn't have a rack so I just cooked three pork chops in a glass baking dish for 33 min at 400° and then for 5 min. on. broil. They were really good and actually pretty crispy on top!

    • KarenRWix 4 years ago

      Making these right now, with the rack instead of foil....

      CaptainK, thanks sooooo much for the idea of freezing the leftover breadcrumb mixture! What a fantastic idea!

    • DianeMargaret 4 years ago

      These are officially toddler, and husband, approved!

      Of course, neither of them is particularly picky eaters but they are both VERY opinionated when it comes to flavor!

      I agree with everyone on not needing all the breadcrumbs though!!! I only used a cup of crumbs, half the garlic powder and left the rest the same. They were REALLY good...and surprisingly moist!

    • crazyhorsesghost profile image

      Thomas Byers 4 years ago from East Coast , United States

      They are truly some of the best pork chops you'll ever eat in your life.

    • julie 4 years ago

      Thanks for the awesome recipe my whole family loved them

    • crazyhorsesghost profile image

      Thomas Byers 4 years ago from East Coast , United States

      Thanks Jenny they are great pork chops

    • jenny1980 4 years ago

      Great recipe my husband and I always look for recipes that include "Ranch" turned out great was a little soggy, but once I put then on broil for 5 mins they had a delicious crispy texture. Thanks for the recipe

    • crazyhorsesghost profile image

      Thomas Byers 4 years ago from East Coast , United States

      Your very welcome. Thanks everyone for the comments. They are delicious. As is either chicken thighs or chicken breasts cooked this way.

    • carri 4 years ago

      best pork chop ever! My fiancé LOVED the pork chops. It was very easy to do. Thank you

    • shell 4 years ago

      I'm making these tonight, i'm sorry for many of the silly comments.people need to slow down and READ. Thank you chef Thomas!

    • crazyhorsesghost profile image

      Thomas Byers 4 years ago from East Coast , United States

      Thanks Alice for the kind words. They are appreciated

    • Alice, Chef, Miami Florida 4 years ago

      I have tried several of Chef Thomas' recipes and I have to say this is one of the best recipes for pork chops ever. He gives clear instructions and if you'll follow them you can make these wonderful pork chops to.

      They have to be cooked at 400 degrees and they have to be cooked on a rack.

      I see people have problems and they wouldn't if they would slow down and read carefully.

      This is truly one of the best recipes for pork chops ever.

      Thanks Chef Thomas

      For those of you who don't know Chef Thomas was a famous Chef in the late 1990s in Miami. He is one of the best Chefs ever.

    • Pork Chop Lover 4 years ago

      If you will follow the instructions they cook perfect and crisp every time.

    • wendy 4 years ago

      I made these tonight and they turned out great, put them on a rack over a foil lined cookie sheet, very moist inside, crispy coating. My family loved it! Cooked for 40 min at 400 degrees

    • Lois 4 years ago

      I will deffinetly use A lot less breadcrumbs next time, bake at 400 degrees after browing them 1st in EVOO. Great flavor but still a bit soggy after putting them under the broiler.

    • danielle 4 years ago

      Made this tonight with chicken...yummy! I used reduced fat ranch dressing and it was a bit dry, next time I will use regular ranch. I made on a grill pan and filled once and it was good and crisp! Will make again!!!

    • Daryl 4 years ago

      The flavour of these chops was delicious, but as a number of other people have posted, they turned out soggy. I followed the recipe exactly & used a rack in the pan, even turning them after 20 minutes. Turned on the broiler for a few minutes at the end & that helped crisp them somewhat. Will have to do some tweaking, but would definitely still try this again!!

    • Tara 4 years ago

      I made these tonight and they were yummy! I used ranch packet instead of Italian because that's all I had...they were a tad soggy on the bottom but they taste so good it didn't matter:)

    • Marilee 4 years ago

      Mine were great because the meat was really good and I cooked them just right. I thought 400 was too high. I made 1/2 the crumbs and seasoning, but would do no more than 1/3 again. Mine were not crispy at all, so would use Panko crumbs.

    • CTGirl 4 years ago

      Just ate these for dinner and everyone liked them, even my semi-picky girls. Used the rack idea and it worked pretty well - still not AS CRISP as the top, but my cook time was only 25-30 minutes. I'm sure if it cooked longer it would have been crispy. Definitely adding this to my recipes :) Thanks so much for the rack idea, too --- I never would have thought to do that!

    • crazyhorsesghost profile image

      Thomas Byers 4 years ago from East Coast , United States

      The rack will produce the best non soggy pork chops. You can do it with tinfoil but it is harder.

    • CTGirl 4 years ago

      In the directions you say to put the chops on a tin foil lined pan, but in other spots, you say to put the chops on a rack for non-soggy chops. I'm guessing it's the cook's choice/decision? Foil for soggy, Rack for not soggy??

      [I started to skim through the Comments but there were so many, I just decided to post!]

    • Mary Calloway 4 years ago

      My husband absolutely loves this recipe. I stumbled upon it one day on Pinterest and this has become our favorite pork chop recipe. I make it a couple times a month and it never gets old. Thanks for sharing this delicious dish :)

    • Gladdent 4 years ago

      Delicious. Cooked 30 minutes at 400 on a rack and they were near perfection.

    • Pork Chop Lover 4 years ago

      This recipe is the best ever recipe. If you will slow down and read this guys recipe thry are the best pork chops ever. But follow the directions

    • Christina 4 years ago

      I made these last night and they were very good. I only used 4 chops too, so I had way too many bread crumbs. I wish I had thought to save some for next time, but I didn't. I think this mixture would be great on chicken too. I may try that soon :) Thanks for a great recipe!

    • crazyhorsesghost profile image

      Thomas Byers 4 years ago from East Coast , United States

      It says 400 degrees in many places.

      I changed the temperature to 400 degrees after some experimentation here in my own kitchen.

      It says that right at the top of the page

    • Colleen 4 years ago

      Just put them in the oven. Cant wait to try them! I thought it also looked like a lot of breadcrumbs after mixing it up. I also only used 4 pork chops so that could have been part of it. Before dipping the chops in the bread crumbs I put half of them aside. I figured if I needed them then I would have them ready and if not I would save them for later use. I ended up saving them so we will get two meals out of them :)

    • crazyhorsesghost profile image

      Thomas Byers 4 years ago from East Coast , United States

      No the tin foil was to line pan for ease of clean up. Do not cover them.

    • 4 years ago

      Do you cover the pan with foil or leave them uncovered?

    • crazyhorsesghost profile image

      Thomas Byers 4 years ago from East Coast , United States

      You should never cook these pork chops on foil. They must be cooked on a rack raised up in a pan.

    • 4 years ago

      Ok, thanks trying them tonight

    • crazyhorsesghost profile image

      Thomas Byers 4 years ago from East Coast , United States

      We raised the temp to get rd of the sogginess some people experienced. Go with the higher temp but keep a eye on them.

    • 4 years ago

      The top of the receipe says preheat to 400, then later on in the comment section, it says 350. Which one do you use?

    • Susie 4 years ago

      I made this recipe last night except I used small boneless chicken breasts! FABULOUS!! They were so moist and tender and great tasting! Thanks!

    • crazyhorsesghost profile image

      Thomas Byers 4 years ago from East Coast , United States

      Sorry but I keep posting don't put your meat into but a few of the bread crumbs at a time. Don't wet all your bread crumbs until you know how many you really need. Use half and if you need more add more. There is no reason to waste your bread crumbs just use common sense.

    • jen 4 years ago

      you only need one cup of bread crumbs... I threw out 2 cups, and I hate wasting food,especially bread crumbs, cuz they are so expensive!

    • crazyhorsesghost profile image

      Thomas Byers 4 years ago from East Coast , United States

      You should only use a small amount of breading at a time so you won't have breading left over. Never reuse breading later if it has come into contact with meat of any type. So be sure to only use a little breading at a time.

    • Kelly 4 years ago

      The pork chops were great but I had tons of breading left over...

    • Sarah 4 years ago

      OMG these truly are the best, most moist pork chops I have EVER eaten. Sooo yummy and my family loved them as well..

    • missmolly 4 years ago

      after dredging in ranch & bread crumbs, i browned the chops in olive oil slightly before baking. they did not come out soggy.

    • crazyhorsesghost profile image

      Thomas Byers 4 years ago from East Coast , United States

      Maria I'm really glad you and your husband enjoyed them.

    • Maria 4 years ago

      THE best pork chops we have eaten. My husband loved them.

    • Sandy Bell 4 years ago

      I was a skeptic until I made these TENDER pork chops tonight!! I'm sold! I will make these always! THANK YOU FOR THE FANTASTIC, EASY RECIPE!!

    • crazyhorsesghost profile image

      Thomas Byers 4 years ago from East Coast , United States

      They are really the best pork chops you will ever eat. I also cook skinless boneless chicken thighs this way and they turn out wonderful.

    • Nikki 4 years ago

      I made these tonight, total success!! Everyone loved them!

    • Sonja Philip 4 years ago

      I'm going to try this recipe sometime in the next two weeks... sounds really good...

      wanted to make a comment for those who think it is too much breading that gets wasted and doesn't want to store leftovers that have touched the meat...

      I always make my "breading" in a bowl and then spoon out a bit at a time into a plate or wherever I am breading the meat... that way, my breading stays clean and I can even store it in a ziploc in the pantry (and I use a sharpie to write what is in the breading on the bag) - saved us lots!

    • Nance 4 years ago

      Our family prefers a grilled chop, but our favourite "go to" breaded baked chop will be this from now on in. Great taste, so moist, and easy to make. Thank you so much for a great chop !!

    • Bgodfrey 4 years ago

      Wonderful....I overcooked a littlle. Next time I will cook covered for 40 min then broil a minute. Served with steamed cabbage and baked sweet potato. It w delicious.

    • Keith 4 years ago

      Turning the chops 2/3 through the bake time will cut down on soggy bottoms. Pork contains considerable fat and gravity pulls that down, soaking the crumbs. Turning will also make chops moister as the the juices baste the meat from the center as they cook. I turn meat often on the grill also for this purpose. It isn't advised for frying however, as the breading will be dislodged. Bacon also cooks softer without as much curl if it is turned often.

      I tried these chops and got rave reviews for them. I didn't have Italian dressing around, so I left that out of the recipe. It still had enough seasoning. Always dry meat with a paper towel before breading as the surface moisture has a high fat content and will prevent breading from adhering when it cooks away. Use an accurate meat thermometer instead of depending entirely on stated cook times. Ovens vary widely unless they are calibrated, which most don't bother with. It's easy though, and your stove's manual should have directions.

    • Nicole Smith 4 years ago

      I made them tonight they turned out good, I didn't have ranch seasoning so I used my epicure spice 3 onion and I added fresh garlic to the ranch dressing. Thanks for the added info about the wire rack because I made a different version of these and they were soggy but not this batch. Yummy!

    • Ashley 4 years ago

      Oh my cow, whoever said to save and reuse the breadcrumbs PLEASE stop cooking until you take a sanitation class, and for the love of God stop giving out advice! Pork is one of the most dangerous meats, it can make you incredibly sick if it contaminates other food.

    • Debbs` 4 years ago

      Made them last night and they are now my favorite pork chop recipe. Easy to make and the recipe is easy to remember. Thank you for posting!

    • Melissa Martinez 4 years ago

      I made these last night they we a hit my hubby and my two kids ages 5&3 ate everything! This is my new recipe no more shake n bake thanks for sharing!!

    • Holly 4 years ago

      OK - I used 2 butterfly pork chops & cut everything in half. Had some left over but not enough that it had me thinking it was a lot left over...I put a cooling rackside of my dark bar pan with a piece of foil under to help with clean up. They were soggy on bottom & the top wasn't browning and the crumbs were still dry. I'm not sure if I did something wrong, I reread the recipe several times but couldn't figure anything I'd done wrong. We turned them over & stuck them back in at 400 then turned it to broil. The flavor was very good adn my husband and I both ate ours. Our VERY PICKY (doesn't ASK to try anything) 6 year old even asked to try a bite. He said he liked it, but then that he didn't care for anymore. Ended up asking for a 2nd bite though. He actually ate it though & didn't spit out that first bite so that was impressive to me! I will definitely make again, but would love to know if there is something I did wrong for it to come out not browned & with the crumbs still dry on top but soggy on bottom?

    • Shannon 4 years ago

      These are so incredibly tasty! Thanks for the recipe! I did 4 (1 and 1/2 inch) boneless chops with half the breadcrumb recipe. Used a rack and had no sogginess whatsoever. For those worried about extra breadcrumbs you can make the recipe as is and then dump 1/3 or 1/2 of the crumb mix into a bowl for breading and reserve the rest in the original bowl. If you need more crumbs as you go just dump some from the original bowl into the breading bowl. Freeze the ones in the original bowl that never touched the pork and you are ready to make your next batch!

    • Sadie 4 years ago

      I made these tonight and parts of them came out crispy and some parts not so crispy, but that's because of the ranch dressing. But OMG, these were killer good and definitely another keeper for the recipe box.

    • Misty 4 years ago

      Made these tonight!!! They were wonderful!!! I will be having these again!!!

    • crazyhorsesghost profile image

      Thomas Byers 4 years ago from East Coast , United States

      The Best Grilled Pork Chops You Will Ever Eat

    • Teresa 4 years ago

      Made these tonight and the flavor was fabulous. Very quick and easy to make. My only disappointment was despite following all directions they were soggy, not crispy. But they were yummy!

    • Linda 4 years ago

      When breading meat I always keep the breading separate, only adding what I need to the dish I do the breading in as needed. That way the leftover crumbs have not been contaminated and may be kept safely for next time :)

    • carotrainor 4 years ago

      I am making them now!! We'll let you know. I am baking at 400 degrees....don't want them soggy and I did have a lot of breading left so I bagged it and put it in the freezer. I have 8 super thick boneless pork chops and live at a higher elevation, so I may cook them 60 min. I will check in a half hour and see how they are doing. They are on a baking sheet sitting on cooling racks. I'll let you know.

    • Judy 4 years ago

      I made these to rave reviews! My suggestions for thick chops: marinate chops in Ranch Dsg. for a few hours in the frig. Bake at 350 for 40 minutes, then at 325 for 20 minutes.

    • Anne 4 years ago

      In the oven as we speak.. Smells good!

    • Marge 4 years ago

      Made these tonight, they were excellent, the only thing I would do different the next time is .....cook them at 400 degrees for 40 minutes, I think this would help with the soggy issue!

    • Dave 4 years ago

      I use a simlar recipe using boneless, skinless chicken breasts and add some Hormel shredded bacon to the breadcrumbs too.

    • linda._lee@hotmail 4 years ago

      yum, yum and yum

      Used thick BIG bone in chops and had no left over bread crumbs. If you have small chops make less bread crumb mixture. Hubby was very pleased. Thank you for sharing this great recipe!

    • Beth 4 years ago

      Absolutely delish! My husband who doesn't like ranch even loved these.

    • Carey 4 years ago

      I used a pan with a rack, but bottom side of pork chop was soggy.

    • Amy 4 years ago

      Everyone keeps talking about too many breadcrumbs. Just made it with home made bread crumbs, 4 cups and ran out. It probably has to do with the size of the bread crumbs. Mine are more like the picture. Still 350 but convection oven, on rack, 30 minutes and gorgeous like pic. Juicy juicy!

    • SXYFUNSIZE@HOTMAIL.COM 4 years ago

      I wonder if you can fry instead of bake

    • crazyhorsesghost profile image

      Thomas Byers 4 years ago from East Coast , United States

      If you have an oven rack like in the photo at the top you can cook them and they won't be soggy. You can buy a pan with a rack like that in it. I have a couple. And mine are never soggy.

    • Mary abram 4 years ago

      Yes Yes Yes.........they are the best. Easy too :)

      TY for the recipe.

    • Erin-Robyn Porath 4 years ago

      The first time I made these, I followed the recipe. The next time, I left out the dry Italian dressing mix and I liked them much better.

    • Lori 4 years ago

      It seems most people are saying they are coming out soggy. Is there any way to avoid this?

    • Lissa 4 years ago

      This recipe came out great granted I sent hubby to get the ingredients so there was some changes- chicken breasts, instead of Italian bread crumbs he got croutons :/ wouldn't recommend going that route, light ranch, and instea of block parmesan he got shaved so I tore it up rather then grating it. Aside from the errors on our part this turned out awesome and my picky 2 and 3 yr olds loved it! Even my 7 month old kept squeezing for more after a little taste. We will definitely be making this again but I'm thinking chicken strips would be a good way to go. Also we did have the soggy bottom but not a big issue and I lined the pan with foil and used Pam and the chicken had no problems with sticking.

    • Ruth 4 years ago

      I made these tonight. They were really good. My husband lived them and he usually doesn't like pork chops. They were not really crispy. Kind of soggy but still really good.

    • Ladybugrdh03 4 years ago

      I am making this tonight, but with chicken. I didn't have pork chops on hand. I made my own bread crumbs using wheat thins and walnuts. I sure hope it turns out. They are smelling good.

    • Ashley 4 years ago

      I work in the meat industry and as long as the leftover breadcrumbs are frozen it's nothing to worry about. Think about it - you put raw meat in the freezer (which is covered in bacteria), and then cook it to a safe temperature for consumption. So of course, any breadcrumbs stuck to a piece of meat that has reached the proper internal temperature will be fine to eat.

    • Janice 4 years ago

      Love the flavor and how moist they came out! I even got the kiddos to eat their fingerling potatoes and asparagus by promising them more pork chops! Hee hee!

    • Tiffany 4 years ago

      Made this tonight with light ranch dressing and whole wheat italian seasoned breadcrumbs - delicious and HUGE success with my hubby! So moist and flavorful - thanks for sharing!

    • Gail M. Williams 4 years ago

      For the sticking problem spray Pam on the pan first. Also you should use a dark color baking sheet. Browns up meat much better then any other kind of pan.

      I think the comment about raw meat being in the crumbs you are saving is true. It could be something that might make you sick. But... I do it all the time. Freezing the crumbs kills any bacteria that might be on the crumbs. Not to worry.

    • Janelle 4 years ago

      LOVED this recipe. I'm not a huge fan of pork chops compared to other types of meat and I've been searching for a recipe to make pork chops taste a little better so that I'll want to eat them more. So much flavor! We replaced the dry Italian dressing mix with Italian seasoning and used diced up garlic instead of the powder! Thank you!! :)

    • Celeste 4 years ago

      Tried the recipe but had to tweak it by using the only dressing I had on hand - Italian - very tasty and moist!

      the last few minutes I turned the oven up to 450 degrees.

      I used Pam spray and they still stuck a bit. I will use my NuWave oven for the next batch. Thanks for sharing.

    • Mary Abram 4 years ago

      We loved them !!! I only fixed two and only mixed up enough of the breading mix for the two chops , so wasted nothing. Hubby said the recipe is a keeper ! I faced bookd mine and gave you all the credit. :)

    • Kim 4 years ago

      I made these tonight, and they turned out great! Very delicious! It is definitely being added to our favorites list.

    • Rosy 4 years ago

      I made these tonight and they turned out awesome. Everyone loved. them.

    • gwgray 4 years ago

      My family agrees. They are the best. And fairly simple to make.

    • maryabram 4 years ago

      Making these tonight.......I will let you know but already sure we will love them.

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      Thomas Byers 4 years ago from East Coast , United States

      I like to use bone in chops because they have more flavor.

    • Carrie Davis 4 years ago

      For those stuck crumbs, use reynolds no stick foil!!!

      ? crazy horse do you use bone in or bonless chops???

    • LaurieAnn 4 years ago

      Awesome, my boyfriend and I were fighting over the leftovers!

    • Jessica T 4 years ago

      Ok, so I made these tonight and WOW! They are wonderful!!!! I used exactly 2 cups of panko Italian bread crumbs and added a little garlic powder to the mix. I allowed them to cool for about 10 minutes and didn't have a problem with them sticking. They were awesome and the hubs loved them enough to eat THREE!!

    • tami 4 years ago

      yes very good kids enjoyed them too

    • Leslie 4 years ago

      These do sound good. Also, if you're just reusing them to bread the pork chops the next time you make them, it wouldn't be any different than dredging the meat through them the first time since they're both raw meat.

    • K.J.S. 4 years ago

      I'm not sure I would save the leftover breadcrumbs after they have touched raw meat, even realizing they did not stick to the meat.

    • Cindy 4 years ago

      I'm going to try this tonight!!!! It sounds really good.

    • Charlie 4 years ago

      I made these tonight. I brined them first because my chops always turn out dry. Then I baked them on a cooling rack on the pan with the hopes the bottom wouldn't get soggy. They did. I flipped them at the end of baking and set under the broiler for a few minutes to crisp them. They are so yummy! I couldn't eat mine fast enough. I will definitely make these often.

    • sc 4 years ago

      Ive made a chicken version of this..for crispiness put a cooling rack inside the baking pan and place chops or chicken on lightly sprayed rack. It wil cook evenly browning top n bottom..

    • Brasilbabe 4 years ago

      Sounds really similar to a recipe I have where you use dijon mustard instead of the ranch and omit the garlic and extra Italian seasoning to the breadcrumbs. Makes a divine pork chop as well.

    • Essie Mae 4 years ago

      They taste really good, although I found them to be a bit too salty. I think I will make them again, but with a low-sodium Italian seasoning packet.

    • CaptainK 4 years ago

      To all the people worrying about breadcrumbs being leftover, just put them in a ziplock and stick them in the freezer until you make these little beauties again. I use panko and they are SOO expensive, I always save for reuse.

    • Connie 4 years ago

      Bet it would be good with chicken too

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      Thomas Byers 4 years ago from East Coast , United States

      If I cook thick pork chops I do because they turn out more tender that way. I uncover them near the end to let them brown. With thin pork chops I do not.

    • Janet 4 years ago

      Do you cover the pork chops while cooking?

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      Thomas Byers 4 years ago from East Coast , United States

      It is in the article near the top but it is 350 degrees.

    • mollyendsley 4 years ago

      What temp should the oven be set at?

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      Thomas Byers 4 years ago from East Coast , United States

      I usually use it for a family pack of pork chops. Usually 15-20. I use bone in pork chops because they have much more flavor.

    • Mary 4 years ago

      Can you please tell me if you used bone in or boneless pork chops and how thick should they be. Sounds like a lot of bread crumbs for six chops.

    • mlcrdh 4 years ago

      I agree with Kelli...a lot of wasted bread crumbs and I had already reduced the amount the recipe called for. The chops are in the oven now so we'll see...

    • Carol 4 years ago

      I made this last night, oh so good. I had to make two changes as I have Celiac and cannot have gluten found in bread and bottled ranch. I used dry ranch dressing working it into the chops. In place of bread I used crushed Chex rice cereal. My family loved it.

    • deb 5 years ago

      I used bone-in pork chops and it looked like you had yours on a broiler rack, so I did the same.

      I didn't see how hot the oven should be, so set it at 350º.

      The chops didn't look like they were browning by the time they were at 160º, so I stuck them under the broiler for a few minutes. The bottoms were very soggy, even though they were raised up. They WERE delicious, tho!!

    • Casey 5 years ago

      They were good. What thickness are you using on the porkchops b/c my chop had reached the 160 degrees, but the breading was wet.

    • Melissa 5 years ago

      Crazy Horse.... what thickness are you using on the porkchops? 1 inch - 1 1/2 inch. There is nothing worse than overcooked pork. I'm going to make these this weekend for a family dinner!!

    • Lilmama 5 years ago

      Very good turned out so yummy only thing is a lot of the breading stuck to the foil

    • kelli 5 years ago

      They are in the oven and smell delicious! My only issue was there seemed to be a lot of wasted breading I had to throw away, when you're saving money that's not what you want! I'll post after we eat them how we like them!

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      Thomas Byers 6 years ago from East Coast , United States

      They really are some of the best pork chops I have ever tasted. So good. Thanks for the comments. They are appreciated.

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      Paradise7 6 years ago from Upstate New York

      Looks like the best pork chops ever, really! Thanks!

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      Lori J Latimer 6 years ago from The River Valley, Arkansas

      Sounds very good, they look good too,

    • Austinstar profile image

      Austinstar 6 years ago from Somewhere in the universe

      Sure does sound delicious! I'll try it and let you know.

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