My recipe for breaded and baked pork chops has a little ranch flavored bonus. Breading and baking pork chops is easier than frying and less of a greasy mess. I was going to say “healthier” but I’m not sure if slathering ranch dressing on things is still considered “healthy.” But I know it sure tastes good!

A good way to lock in some flavor is to forego the usual egg dip and dip them in a tasty salad dressing first. It makes for a nice flavorful moist layer with a crunchy texture on top. I went with peppercorn ranch for this recipe, but any kind of dressing will do.

Ingredients:

1. Salt & Pepper
2. Ranch dressing (or something similar)
3. Pork loin chops
4. Breadcrumbs (can be seasoned or not)

Instructions for Baked and Breaded Pork Chops

1. Sit your pork chops on a paper towel for a few minutes to dry them out a little
2. I used the Copper Crisper to bake these, but a baking sheet lined with tinfoil works just as well
3. Pre-heat oven to 350 degrees
4. Dip your chops in the dressing
5. Dip them in the breadcrumbs
6. Put them directly on the pan
7. Cook at 350 for 35-38 minutes, turning over halfway through
8. Sprinkle with extra breadcrumbs if any porkchop is exposed after flipping
9. After 35 min, turn to the oven to broil for a few minutes and keep watching them. Remove after you see them get crispy. A few little burnt spots are OK and extra crunchy!