Italian Breaded Pork Chops | gardengaterecipes

Italian Braded Pork Chops

Ingredients:

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 pie 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 30 to 35 minutes, or until the thick part of the chops reaches an internal temperature of 150 degrees. As soon as the chops are done, remove from the pan and serve as soon as possible.

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.