Total Time
Prep 10 mins
Cook 30 mins

A quick improvised recipe for a weeknight dinner. Feel free to leave out the ranch dressing packet and add your own spices. I'd recommend onion powder, garlic powder, salt, pepper, paprika, celery seed, dried parsley and dried dill - about a teaspoon each of the spices and a dash of salt and pepper to taste.

Ingredients Nutrition

  • 3 pork chops, 3/4 inch thick (with the bone)
  • 12 cup flour
  • 1 egg
  • 1 tablespoon milk
  • 1 tablespoon mayonnaise
  • 12 cup dried breadcrumbs, unseasoned
  • 1 (1 ounce) packet ranch dressing mix
  • 2 tablespoons butter or 2 tablespoons margarine
  • 2 tablespoons canola oil


  1. In a medium sized bowl, place the flour.
  2. In a second bowl, mix egg, milk and mayonnaise until well blended.
  3. In a third bowl, mix breadcrumbs and salad dressing mix (or spices of your choice).
  4. Dip the pork chops, individually, in the flour and shake off the excess.
  5. After flouring, dip in egg mixture and immediately dredge in breadcrumbs until the pork chop is well-coated; set aside.
  6. When all three pork chops are breaded, melt 1 tbsp butter in the bottom of a small baking dish in the microwave.
  7. Add 1 tbsp oil.
  8. Place the pork chops in the baking dish and bake at 425°F for 15 minutes.
  9. After 15 minutes remove from oven.
  10. Remove pork chops to a plate.
  11. Place second tbsp of butter and oil in the dish and allow to melt.
  12. Place pork chops back into the dish, turning them over as you do so.
  13. Bake for an additional 15- 20 minutes.
  14. Serve with boiled potatoes and green beans.


Most Helpful

Great recipe. I turned over the pork chops in the oven without adding extra butter after about 20 mins so that they could brown a little more. They tasted great. Thanks for posting!

Chef Sarita in Austin Texas April 14, 2010

We thought these were really good. I used corn flakes instead of bread crumbs and I sprayed the pan and the chops with with Pam instead of using the butter. They turned out crispy on the outside and moist on the inside. Thanks

BlueDogLady March 01, 2012

I have shared this recipe several times now and realized I have never reviewed. This is so easy and so good! We use boneless, medium thick chops and cut the butter/oil in half feeling there was enough in the pan when we turned them over. Smells were heavenly and tastes even better! Our chops were fork tender and 3 little girls gobbled this down! We served with roasted butternut squash, mashed potatoes and tossed salad. Thanks Amy - awesome recipe!!

CindiJ October 14, 2008

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