* I will try again but w/ regular ranch - tried w/FF and hand twang. I placed under broiler to get more crispy/only had a small rack Poster says: One thing I go for when cooking is the flavor. And the flavor of these pork chops is so wonderful. You want to use a package of dry Italian Seasoning. And purchase fresh grated Parmesan cheese from the deli section of your supermarkets deli. Or purchase a small piece of Parmesan cheese and grate it yourself. You will want a large baking pan to cook these pork chops on and I would suggest that you line it with tinfoil for ease of clean up. You will want to use large loin cut pork chops for the best flavor. Now you will want to preheat your oven to 400 degrees.more
Adapted from keyingredient.com
. Ranch Dressing In A Bottle.
. 3 Cups Fine Dry Italian Bread Crumbs.
. 1 Small Package Dry Italian Dressing Mix.
. 2 Tablespoons Fresh Grated Parmesan Cheese.
. 1 Tablespoon Dry Powdered Garlic.
. 6 Large Loin Pork Chops.
Mix ingredients 2 - 5 in a large bowl and mix together very well. Pour a layer of ranch dressing out into a plate. Take one pork chop at a time and coat it on the plate with ranch dressing and then put the pork chop with the ranch dressing on it into the large bowl with the bread crumbs and coat it well on all sides. Add more ranch dressing to the plate if you need to. Have your tin foil lined baking pan setting there ready. Spray the tinfoil with vegetable cooking spray. Place your breaded pork chops onto the tinfoil covered pan and once you have all your pork chops on the pan place it into the oven and bake for 45 minutes or until the thick part of your pork chops reach an internal temperature of 160 degrees. As soon as your pork chops are done remove from the pan and serve as soon as possible. For Non Soggy Pork Chops Your Pork Chops Need To Be Cooked On A Rack. Tip from recipe: People keep asking how can they make pork chops that aren't soggy on one side. You need a pan with a rack in it. Your pork chops need to be kept up out of the juices. If you will use a rack in a pan you will never have soggy pork chops. I changed the temperature to 400 degrees after some experimentation here in my own kitchen. I believe you'll have no soggy problems now but do keep an eye on your pork chops especially at the higher temperature. I bet you if you use a rack as shown below and in the photo above that you will never have soggy pork chops on the bottom. You'll end up with crispy pork chops on the top and bottom.