Cheddar Ranch Pork Chops with Crispy Coating (Print version)
Juicy baked pork chops coated in sharp cheddar, ranch seasoning, and panko for a crisp, savory weeknight dinner.
# Ingredients:
For the pork chops
01 -
4 center-cut pork chops, bone-in or boneless, about 1 inch thick
02 -
1/2 teaspoon kosher salt
03 -
1/2 teaspoon black pepper
For the cheddar ranch coating
04 -
1 cup (60 g) panko breadcrumbs
05 -
1 cup (100 g) finely shredded sharp cheddar cheese
06 -
2 tablespoons ranch seasoning mix
07 -
1/2 teaspoon garlic powder
08 -
1/2 teaspoon smoked paprika
For dipping and baking
09 -
1 large egg
10 -
2 tablespoons whole milk
11 -
2 tablespoons olive oil or melted butter
12 -
2 tablespoons chopped parsley or sliced green onions, optional
# Instructions:
01 -
Heat the oven to 400 F. Line a rimmed baking sheet with parchment and set a wire rack on top if you have one.
02 -
In a shallow bowl, stir together the panko, cheddar, ranch seasoning, garlic powder, smoked paprika, and black pepper.
03 -
In a second shallow bowl, whisk the egg and milk until smooth.
04 -
Pat the pork chops dry and season lightly with salt. Dip each chop in the egg wash, let the excess drip off, then press both sides into the cheddar ranch panko mixture.
05 -
Place the coated chops on the prepared pan with space between them. Drizzle or brush with olive oil or melted butter. Bake for 20-24 minutes, until the coating is crisp and the center reaches 145 F.
06 -
Let the chops rest for 5 minutes before serving. Sprinkle with parsley or green onions if using.
# Good to know:
01 -
Best with 1-inch-thick pork chops.
02 -
Use an instant-read thermometer for the juiciest result.
03 -
Rest the pork before slicing so the coating firms and the juices settle.