Here's half of my kitchen. It's gorgeous with all new cupboards and floors (in an old house). I'm finding the lack of counter space frustrating, but the flow will eventually get better. Now that we're somewhat settled, I'm starting to feel the cooking/baking urge. Mostly I've been doing old favorites, but today's recipe is a new one.
I found this recipe on Pinterest. It's named the best pork chops ever. Were they the best? Pretty darn close! I need to figure out a way to not make the bottoms soggy. Even making them on a rack didn't seem to help. Besides that though, the flavors were great, and the crunchy tops and sides were fun. (And Mom, yes, we did have vegetables with this too!)
Seasoned Crispy Pork Chops
Adapted from Crazyhorseghost.hubpages.com
1-2 cups panko bread crumbs (you can also use regular bread crumbs; I prefer the heartiness of panko)
1 Tb Italian seasonings - mixed into bread crumbs
2 small pkgs dry Italian dressing mix
2 Tb grated parmesean cheese
1 Tb garlic powder
1 8 oz bottled ranch dressing
6 large boneless pork chops
Preheat oven to 400 degrees. Prepare a foil lined baking sheet, and place a baking rack or cookie sheet on top of the foil. This will give room for air to circulate under the pork, and hopefully help the bottoms be crispy. Spray the rack with cooking spray.
Mix the bread crumbs, italian seasonings, dry mix, cheese, and garlic powder together in a shallow dish. On another plate, pour the ranch dressing in an even layer. Take one pork chop at a time; dip in the ranch dressing, and then into the bread crumb mixture, coating well. Add more ranch dressing to the plate as needed.
Place your breaded pork chops on the cooking rack. Bake for 45 minutes, or until the pork reaches an internal temperature of 160 degrees. Remove from pan immediately, and serve as soon as possible to retain crispness.