Zippy Breaded Pork Chops Recipe
- 1/3 cup prepared ranch salad dressing
- 1 cup seasoned bread crumbs
- 2 tablespoons grated Parmesan cheese
- 6 bone-in pork loin chops (8 ounces each)
- 1. Preheat oven to 425°. Place salad dressing in a shallow bowl. In a separate shallow bowl, mix bread crumbs and cheese. Dip pork chops in dressing, then in crumb mixture, patting to help coating adhere.
- 2. Place on a rack in an ungreased 15x10x1-in. baking pan. Bake 15-20 minutes or until a thermometer reads 145°. Let stand 5 minutes before serving. Yield: 6 servings.
1 pork chop: 201 calories, 12g fat (3g saturated fat), 22mg cholesterol, 437mg sodium, 14g carbohydrate (1g sugars, 1g fiber), 9g protein.
Reviews for Zippy Breaded Pork Chops
"I loved and he disliked. Thus, the 3 stars. The clean up of the wire rack was a pain."
"I loved and he disliked. Thus, the 3 stars."
"I'm not a huge fan of pork chops but these were tasty."
"Chops were very juicy and tender. Crispy crust! I will be making this one on a regular basis!"
"This was very easy and very tasty. The whole family loved it."
"I brushed on a light coating of ranch as suggested and baked at 425 for 15 minutes then 450 for another 10 minutes; the chops were cooked perfectly, but the breadcrumbs still a bit mushy on top, but the flavor was great. I'd definitely make these again-super simple and quick"
"These were very simple to make. I don't usually buy pork chops but had some in the freezer, after thawing them out, I wasn't sure what to do with them. After looking on Taste of Home, I found this quick and easy recipe. My husband was a fan, I liked them but didn't love them. I don't have a wire rack so they were a little soggy. Next time I'd maybe try just cooking them in a frying pan."
"It was ok."
"I used OPA ranch dressing and breadcrumbs from my homemade einkorn bread. I added about 1/4 to 1/3 cup dry roasted macadamia nut pieces to the crumbs. I was careful to not let the dressing coat the chops too thickly, given the other reviews. Left out the Parmesan. I had boneless pork loin chops so that's what I used. They were delicious!"
"I wish I had read all the reviews first! Using a basting brush to apply the dressing is probably a good idea. I followed the directions exactly, right down to the wire rack with the recommended size pan, 425 degrees but the breading was soggy. It took extra time under the broiler to crisp them up properly. I might consider this recipe again in about 20 years after my husband forgets about it."
"Make crumbs using boxed stuffing for a "stuffed pork chop" flavor without the stuffing."
"easy, tasty and I'll definitely make again!"
"Some reviews said these were bland. I added salt and a pretty good bit of pepper and they tasted fine to me. It was a good change from fried. I served with green beans and my roasted ranch potato salad."
"My family really enjoyed this recipe. I made it exactly as printed. Fast and easy for a weeknight meal."
"Simple and fast. Liked the flavor, but would like to try it with Dijon and mayo as mentioned below."
"These are delicious! Great flavor and my hubby and kiddos all love them!"
"Yummers. Made these before w dijon and mayo blend (50/50) instead of ranch dressing. Sandyho start with raw chops -coat them with all ingredients and bake in oven just like recipe states and browning will occur with baking. No need to use stovetop at all. I turn my oven to 450 degrees last 5 mins or you can also put broiler on for 1-2 mins to brown crispy. Beautifully tender."
"DoEs the breaking get browned on the stovetop first?"
"Lots of flavor! Very moist!"
"So good!!! Another excellent pork chop recipe to add to my Recipe Box!! Love this!"
"After reading other reviews, I left the oven on 425 for 15 mins, then turned up the heat to 450 for an additional 10 mins. It was very easy to make and came out perfectly crispy the first time around."
"This was really good and super fast and easy. I disagree with the Nutritional Facts breakdown. There is no way there can be that few calories."
"This is so delicious. I did not have any parmesan cheese, but I used Italian-seasoned breadcrumbs, which had the cheese in it. These were fantastic, but, next time, I think I will raisethe temperature to 425 because the breading was not crispy enough-kind of gummy. Thisrecipe, though, is a definite keeper. YUM!!!!!"
"Yummy! This was a great recipe, super easy and very tasty! I baked it a little longer than they said to so the coating was nice and crispy."
"i added a little more parmesan than the recipe required and it came out just fine. i love pork chops and ranch can't believe i didn't think of this sooner!"
"I love how delicious this is with so little fuss."
"I love how simple this is to make and how great it tastes. I would definitely make this again."
"My family loved it !!!"
"honestly these pock chops weren't to good. deffinety trying a different recipe next time!"
"Very good!!!! I made 15 pork chops, my picky teeenagers devoured them."
"good flavor, but the breading went mushy about 15 min. into the cooking time,,,, any ideas on what i did wrong??? i followed the recipe to the letter,,,,,,"
"Great taste. And so easy to make."
"I love simple recipes like this. Wonderful flavor, and very little prep time."
"This was super easy to make and the kids loved them too!!!"
"The breading wasn't crispy at all and I don't really care for it when the breading is mushy."
"I only had bleu cheese dressing on hand at the time, tried that and it was deliscious! If you are a bleu cheese lover your sure to love this twist to the recipe"
"Excellent flavor, but the directions should specify that the chops should get just the thinnest coating of ranch dressing. Next time I'll brush it on with a basting brush. I'd also go with a larger pan. I fixed five pork chops of about the size specified in the recipe, and they were pretty crowded in a 9"x13" pan."
"This is by the far the best pork chop recipe that I've tried in years. This is definitely a keeper!"
"This recipe takes no time to prep, and it's delicious!"
"I made this tonight. Easiest recipe to make and delicious!Thank you for this one."