Bored of dry pork chops, any ideas?

[msmofet]

I don't want to get a raspberry for this butTTTTTT I saw a commercial on TV suggesting the use of a package of Ranch dressing I tried it and cooked my chops in a slow oven, they were easy to cut and chew no driness to them.They were very good.
kadesma

That sounds wonderful Kades. Can you tell me how you prepared them.

 

[justplainbill]

alla pizzaiola?

 

[kadesma]

That sounds wonderful Kades. Can you tell me how you prepared them.

I rinsed the chops then dusted them with the Ranch dressing put the chops into a pan I'd coated with a veggie spray and put into a 300 oven til my knife slide in and out of the chops with ease. I suppose they could be coated with egg first then dipped in the dry Ranch then baked
kades

 

[Dawgluver]

I don't want to get a raspberry for this butTTTTTT I saw a commercial on TV suggesting the use of a package of Ranch dressing I tried it and cooked my chops in a slow oven, they were easy to cut and chew no driness to them.They were very good.
kadesma

No raspberry here, Kades! Ranch is a nice multipurpose seasoning. Your chops sound great!

 

[kadesma]

No raspberry here, Kades! Ranch is a nice multipurpose seasoning. Your chops sound great!

Thanks Dawg, I'd almost given up on chops always tough, dry, chewy YUK now I love them
kades

 

[msmofet]

I rinsed the chops then dusted them with the Ranch dressing put the chops into a pan I'd coated with a veggie spray and put into a 300 oven til my knife slide in and out of the chops with ease. I suppose they could be coated with egg first then dipped in the dry Ranch then baked
kades

Thank you kades. Sounds great.

 

[Timothy]

No raspberry here, Kades! Ranch is a nice multipurpose seasoning. Your chops sound great!

Yes, they certainly do sound delicous, Kades!

I love the "Ranch" flavor! I wonder if the dressing itself could be used as a marinade for chops?

 

[Sir_Loin_of_Beef]

I found this recipe in Cooking Light magazine. It said you could also use boneless pork chops:

Crispy Pork Medallions with Roasted Root Vegetables


Ingredients

• 2 tablespoons Dijon mustard
• 1 (1-pound) pork tenderloin, trimmed and cut into 8 medallions
• 1/2 cup panko (Japanese breadcrumbs)
• 1 tablespoon chopped fresh thyme
• 1 tablespoon minced fresh parsley
• 1/8 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 2 tablespoons extra-virgin olive oil

Preparation

1. Preheat oven to 450°.

2. Rub mustard evenly over pork medallions. Combine panko, thyme, parsley, salt, and pepper in a large bowl. Dredge pork in panko mixture. Heat a large ovenproof skillet over medium-high heat. Add oil to pan; swirl to coat. Add pork; sauté 2 minutes or until golden brown. Turn pork. Place skillet in oven; bake at 450° for 8 minutes or until pork reaches 145°. Let stand 3 minutes.

Roasted Root Vegetables

Ingredients

• 8 ounces quartered small red potatoes
• 2 thinly sliced carrots
• 2 thinly sliced parsnips
• 1 tablespoon olive oil
• 1/8 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1 garlic clove, minced

Preparation

Preheat oven to 450°. Combine potatoes, carrots, and parsnips in a medium bowl. Add olive oil, salt, pepper, and garlic; toss well to coat. Arrange vegetable mixture on a rack placed in a broiler pan. Bake at 450° for 28 minutes, stirring after 10 minutes.

 

[PattY1]

Buy "thin cut Pork Chops". Season to taste and dip in flour. Flash fry a few minutes on each side. They will be done and tender.