Q1: What is the absolute secret to a super crispy, baked pork chop?

This recipe uses two main secrets! First, the use of a wire rack is key. It allows the hot air to circulate all around the pork chop, making the bottom just as crispy as the top. Second, baking the pork chops at a high temperature (425°F) is crucial. This high heat helps to quickly toast and crisp up the breadcrumb coating, giving it that wonderful, "fried"-like crunch.

Q2: Can I use boneless pork chops for this recipe instead of bone-in?

Yes, you can. You will just need to be a bit more careful with the cooking time, as boneless chops are leaner and can sometimes dry out more easily. It is a great idea to use an instant-read thermometer to ensure you pull them from the oven the moment they reach 145°F.

Q3: Can I make these pork chops ahead of time?

Yes! The best make-ahead method is to fully bread the raw pork chops and lay them out on your prepared baking sheet. You can then cover the sheet tightly with plastic wrap and keep it in the refrigerator for up to 24 hours before you plan to bake them.

Q4: How do I know for sure when my pork chops are cooked through without them being dry?

The only 100% foolproof way to guarantee a juicy, perfectly cooked pork chop is to use an instant-read thermometer . The USDA recommends cooking pork to an internal temperature of 145°F (63°C) , followed by a 3-minute rest. This will result in a pork chop that is incredibly juicy and may still have a hint of beautiful, blush pink in the center, which is both perfectly safe and delicious.

Q5: Can I use a different kind of breading?

Of course! For an even crispier crust, you can substitute the seasoned breadcrumbs with an equal amount of Panko breadcrumbs . You could also use finely crushed cornflakes or even potato chips for a different, fun, and crunchy texture.

The Best Crispy Baked Ranch Pork Chops (Easy Recipe!)

An easy and flavorful recipe for ‘Zippy’ breaded and baked bone-in pork chops. This simple weeknight meal involves coating pork chops first in prepared ranch salad dressing, which acts as a binder and adds flavor, and then dredging them in a mixture of seasoned breadcrumbs and grated Parmesan cheese. The coated chops are then baked on a rack in a hot oven until the crust is golden and the pork is cooked through.

Author: Evelyn

Ingredients

1/3 cup prepared ranch salad dressing
1 cup seasoned bread crumbs
2 tablespoons grated Parmesan cheese
6 bone-in pork loin chops (8 ounces each)

Instructions

Preheat the oven to 425°F.
Place the ranch salad dressing in one shallow bowl. In a separate shallow bowl, mix the bread crumbs and Parmesan cheese.
Dip each pork chop first in the ranch dressing, then dredge it in the crumb mixture, patting to help the coating adhere to both sides.
Place the coated pork chops on a wire rack set inside an ungreased 15x10x1-inch baking pan.
Bake for 15-20 minutes, or until a meat thermometer inserted into the thickest part of the chop (without touching the bone) reads 145°F.
Let the pork chops stand for 5 minutes before serving.

Notes

Using ranch dressing as the binder for the breadcrumbs is a key shortcut that adds moisture and a tangy, herby flavor.
Baking the pork chops on a wire rack allows air to circulate, which helps to make the coating crispy on all sides, not just the top.
Resting the pork chops for 5 minutes after they come out of the oven is crucial for ensuring they are juicy and tender.

Find it online: https://cookupjoy.com/ranch-pork-chops/