These are easily the best pork chops I have ever made. The breading mixture kept the pork chops juicy on the inside while the outside had the most perfect crispy crunchy texture with amazing flavor. The only thing I need to work on is developing a gravy of some kind for these. I’m huge on dipping sauces and this meal definitely needs one. These pork chops would also be amazing served over a salad.


  • 4 Boneless Pork Chops
  • 1-2 C. Ranch Dressing
  • 1 C. Fine Italian Bread Crumbs
  • 1 C. Panko Bread Crumbs
  • 1 C Shredded Parmesan Cheese
  • 1 T. Garlic Powder
  • 2 t. Onion Powder


  1. Preheat oven to 375°F.
  2. Line a large casserole dish with tin foil.
  3. Inside casserole dish (or on top, depending on size) place a wire rack/cooling rack 
  4. Mix all dry ingredients and parmesan cheese together in a flat dish.
  5. On a plate squeeze out about 1-2 cups ranch dressing.
  6. Coat pork chops in ranch dressing- shake off excess dressing, you don’t want too much.
  7. Roll pork chops around in breading mixture several time, make sure to use your hands to really press breadcrumbs into the meat.
  8. Lay pork chops on wire rack and sprinkle with a little extra breading mixture.
  9. Bake in the oven for about 35-40 min until golden brown. (you can flip pork chops over at 25 min mark if you are worried the bottoms aren’t getting crispy.)