Baked Ranch Chops With Sour Cream Ranch Sauce Food

BAKED RANCH PORK CHOPS RECIPE

Steps:

• Preheat oven to 425ºF.
• Place pork chops onto greased rimmed baking sheet.
• Mix oil, ranch mix and parsley.
• Spoon mixture over chops.
• Bake for 20 minutes then broil on high for 5-10 minutes or until desired doneness.*

SLOW COOKER RANCH PORK CHOPS

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.

BAKED RANCH CHOPS WITH SOUR CREAM RANCH SAUCE

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!

CREAMY RANCH CHICKEN

Steps:

• Lay chicken in baking pan (just large enough so chicken covers pan; not too big!) Cover chicken with mushrooms.
• Mix sour cream, mayo, cream and dressing mix together.
• Pour over chicken, covering all pieces.
• Top with grated cheese.
• Bake at 375 for 45-60 minutes (until chicken is done and top is golden).

PORK SCHNITZEL WITH BUTTERMILK RANCH SAUCE

Steps:

• Combine sour cream, dill, buttermilk, 1/8 teaspoons salt, and 1/4 teaspoons pepper in a bowl; set aside.
• Combine milk and egg in a dish; stir with a whisk. Combine breadcrumbs, parsley, garlic powder, and remaining 1/2 teaspoons pepper in another dish. Dip pork in milk mixture; sprinkle with remaining 1/2 teaspoons salt. Dredge pork in breadcrumb mixture.
• Heat a large nonstick skillet over medium-high heat. Add 1 tablespoons oil to pan; swirl to coat. Place 2 pork chops in pan. Cook 3 minutes on each side or until done. Repeat procedure with remaining 1 tablespoons oil and remaining 2 pork chops. Serve with sauce.

PORK CHOPS WITH SOUR CREAM SAUCE

Steps:

• Combine sage, salt and pepper and rub the chops on both sides with the mixture. Brown chops on both sides, lightly, in hot fat. Drain off excess fat. Add the onions and consomme. Cover and simmer 30 minutes, or until the meat is almost done.
• Combine sour cream and flour and pour it over the chops. Simmer, uncovered, 8 to 10 minutes. Sprinkle with parsley and serve. Use the extra sauce over white rice, wide egg noodles, or mashed potatoes.