Ranch Pork Chops 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.*

ORIGINAL RANCH PORK CHOPS

Steps:

• Preheat the oven to 450°F.
• In a small bowl, stir the seasoning mix with a dash of paprika. Season the chops on both sides with salt and pepper; then sprinkle on both sides with the seasoning mixture.
• Place a rack in the middle of a baking sheet. Arrange the chops on top. Bake the pork chops for 20 minutes, turning once, until browned or an internal temperature of 160°F is reached. Serve immediately.

ORIGINAL RANCH® PORK CHOPS

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.

RANCH PORK CHOPS

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.

ORIGINAL RANCH PORK CHOPS

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.

RANCH PORK CHOP SHEET PAN SUPPER

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.

AIR FRYER RANCH PORK CHOPS

Steps:

• Place pork chops on a plate and lightly spray both sides with cooking spray. Sprinkle both sides with ranch seasoning mix and let sit at room temperature for 10 minutes.
• Spray the basket of an air fryer with cooking spray and preheat the air fryer to 390 degrees F (200 degrees C).
• Place chops in the preheated air fryer, working in batches if necessary, to ensure fryer is not overcrowded.
• Cook for 5 minutes. Flip chops and cook 5 minutes more. Let rest on a foil-covered plate for 5 minutes before serving.

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.

BREADED RANCH PORK CHOPS

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.

CROCK POT RANCH PORK CHOPS

Steps:

• Place pork chops into 2 or 4 quart slow cooker.
• sprinkle ranch packages over pork chops.
• Pour soup over pork chops.
• cook on low 6 hours.
• serve over mashed potatoes, rice or noodles.