Ranch Chops Recipes

Steps:

• Add seasoning and salad dressing mix with pepper.
• Rub mixture on both side of pork chops.
• Arrange pork chops in a single layer on baking pan or broiler rack.
• Sprinkle with paprika.
• Bake at 450 degrees Fahrenheit for 20 to 25 minutes, or until cooked through.

Steps:

• Preheat the oven to 450ºF.
• In a small bowl, add the Seasoning mix, together with the salt, pepper, and paprika and mix well. Liberally sprinkle the porkchops on both sides with the seasoning mixture.
• Arrange the chops on a baking sheet or try with a rack. Bake the pork chops for 20 minutes, turning once until browned or an internal temperature of 160ºF is reached. Serve immediately.
• *Recipe only gluten free when made with all gluten free ingredients. Read labels of all packaged ingredients to determine whether they contain gluten.

Steps:

• Preheat the oven to 450 degrees F.
• In a small bowl, add the Seasoning mix, together with the salt, pepper, and paprika and mix well. Liberally sprinkle the pork chops on both sides with the seasoning mixture.
• Arrange the chops on a baking sheet or try with a rack. Bake the pork chops for 20 minutes, turning once until browned or an internal temperature of 160 degrees F is reached. Serve immediately.

Steps:

• Preheat the oven to 450 degrees F.
• In a small bowl, add the Seasoning mix, together with the salt, pepper, and paprika and mix well. Liberally sprinkle the pork chops on both sides with the seasoning mixture.
• Arrange the chops on a baking sheet or try with a rack. Bake the pork chops for 20 minutes, turning once until browned or an internal temperature of 160 degrees F is reached. Serve immediately.

Steps:

• Preheat the oven to 475 degrees F.
• In a small bowl, mix together the honey, Worcestershire, 2 tablespoons of the ranch dressing mix, 2 tablespoons of the olive oil and 1 teaspoon of the pepper until combined.
• Brush the mixture over the chops on both sides and place in a row on one side of a sheet pan using tongs.
• In a medium mixing bowl, add the potatoes, 2 tablespoons of olive oil, 1 tablespoon of the ranch dressing mix and 1/4 teaspoon of pepper and toss to coat. Tip onto the middle of the sheet pan next to the pork chops. Bake for 15 minutes.
• Meanwhile, add the beans to a bowl along with the remaining olive oil, ranch mix and 1/4 teaspoon pepper and toss.
• When the 15 minutes is up, remove the sheet pan from the oven and flip the pork chops. Toss the potatoes and add the green beans to the empty space at the side of the baking sheet. Bake until the vegetables are just beginning to brown, about 7 minutes more. Garnish with the parsley leaves and serve.

Steps:

• Wash and pat dry pork chops with paper towel; poke several holes in them with a fork.
• In a shallow baking pan, mix together rest of ingredients.
• Place pork in marinade, turning to coat completely.
• Cover and refrigerate for 1 hour, turning at least once.
• Preheat oven to 275 degrees.
• Remove cover from pan, bake chops for about 30 minutes (or until done), turning at least once during cooking.
• Serve with baked potatoes, using cooked marinade and pan drippings to top.

Steps:

• Preheat oven to 350.
• meanwhile crush crackers, i used a mortar and pestle, add ramano and parmesan. I'm talkin the stuff you sprinkle on your spaghetti. (kraft) place these on a plate.
• place one cup of ranch on a plate, I used buttermilk ranch for this recipe.
• dip raw chop into ranch on both sides then
• coat with cheese and cracker mixture.
• place in foil lined & sprayed 13x9 pan.
• put in oven cook 30 minutes or until golden.
• Meanwhile to create the sauce chop all veggies and saute in med-high butter until tender.
• in a bowl mix sour cream and other cup of ranch with a fork
• add cornstarch, worcestershire and chicken broth, stir well.
• pour over tender veggies and stir constantly until it boils and thickens.
• serve over hot ranch chops.
• this was rich but tasty, enjoy!

Steps:

• Stir together cream of chicken soup, water, and ranch seasoning mix in a slow cooker until well combined. Add pork chops.
• Cook on Low until pork chops are no longer pink in the center, 4 to 6 hours. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Stir in sour cream during the last 10 minutes of cooking.

Steps:

• Sprinkle pork chops with ranch dressing mix.
• Heat butter and olive oil in a skillet over medium-high heat. Add pork chops and cook until browned, 3 to 5 minutes per side. Reduce heat to medium and cook, flipping occasionally, until chops are barely pink in the centers, 8 to 10 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
• Transfer chops to a warm platter; spoon on all but 1 tablespoon of fat from the pan. Pour broth, wine, and lemon juice into the pan and bring to a boil while scraping the browned bits off the bottom with a wooden spoon. Simmer until sauce is reduced to desired thickness. Spoon over the chops to serve.

Steps:

• In a medium sized bowl, place the flour.
• In a second bowl, mix egg, milk and mayonnaise until well blended.
• In a third bowl, mix breadcrumbs and salad dressing mix (or spices of your choice).
• Dip the pork chops, individually, in the flour and shake off the excess.
• After flouring, dip in egg mixture and immediately dredge in breadcrumbs until the pork chop is well-coated; set aside.
• When all three pork chops are breaded, melt 1 tbsp butter in the bottom of a small baking dish in the microwave.
• Add 1 tbsp oil.
• Place the pork chops in the baking dish and bake at 425°F for 15 minutes.
• After 15 minutes remove from oven.
• Remove pork chops to a plate.
• Place second tbsp of butter and oil in the dish and allow to melt.
• Place pork chops back into the dish, turning them over as you do so.
• Bake for an additional 15- 20 minutes.
• Serve with boiled potatoes and green beans.