The BEST Damn Pork Chops Recipe

These pork chops are so moist, flavorful, and delicious…they truly are the BEST damn pork chops recipe ever! You’ll be shocked at how easy the best damn pork chops recipe is to make!


The BEST Damn Pork Chops Recipe

Okay, so you know I rarely ever use such choice words on the blog but this recipe seriously deserves the accolade.  I mean can you really refer to the term “damn” as an accolade? Well, in this instance, YES- YES YOU CAN!

The first time Hubs ever tasted these pork chops he boasted “these are by far the BEST damn pork chops you’ve ever made” so the name of these was formed….they are now titled “The BEST Damn Pork Chops Recipe“.  Although now that we have 2 kids (one that is currently repeating EVERYTHING we say) we now refer to them as the best D pork chops.

I absolutely love it when I develop a recipe that’s not only SUPER delicious but that’s also ridiculously easy to make!  With a toddler and a newborn I just don’t have the time or energy to be spending tons of time in the kitchen making dinner every night!

Can you believe that these pork chops take just 30 minutes in the oven?!  Yep, I can whip these together with some rice and steamed green beans during a single episode of the Mickey Mouse Clubhouse!

The BEST Damn Pork Chops Recipe
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Serves: 4
Ingredients
  • 4 Pork Loin Boneless Chops
  • 2 TBS Mayo
  • 1 TBS Dry Ranch Dressing Mix
  • 1 Garlic Clove diced (I prefer the prechopped frozen garlic cubes from Dorot)
  • 1 Cup Shredded Cheddar Cheese
  • 1 Cup Panko Breadcrumbs
Instructions
  1. Trim fat off pork chops.
  2. Preheat oven to 350 degrees.
  3. Mix together Mayo, ranch mix, and garlic- until well mixed.
  4. Add shredded cheese into ranch mixture and mix well.
  5. Place pork chops in a baking dish.
  6. Spread cheesy garlic ranch mixture on top of pork chops.
  7. Sprinkle Panko breadcrumbs on top of pork chops.
  8. Bake at 350 degrees for 30 minutes or until pork chops are cooked through.
  9. Internal temp of chops should be 145-160 degrees.

 

What did you think? Share in the comments below! And don’t forget to “Yum” this recipe!

Other DELICIOUS recipes you should try:

Bacon Roasted Onion Brussel Sprouts Recipe

Creamy Chicken with Bacon

Perfectly Glazed Slow Cooker Chicken

Slow Cooker Hamburger Hash

ULTIMATE Slow Cooker Mac & Cheese

Slow Cooker Salsa Chicken

Ultimate BBQ Oven Grilled Chicken

 

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Comments

  1. Carrie Willhite says

    This recipe did not work for me. I used the dry ranch mix as stated and it all clumped together. Looks so good in the pic, but not sure why mine were terrible!

  2. Dolores carley says

    These did not work for me. My pork chops were dry
    And the tops were not brow.n. I would not make them
    Again.

    • says

      I’m so sorry that this recipe did not work for you. Depending on the thickness of your pork chops you may need to adjust the cooking time to make sure that they don’t overcook– I like thick pork chops so the cooking time is based on chops being 1 1/2-2 inches thick. When I make these I have them about 6 inches from the heating element.

  3. Mari says

    You said 2 Tbs. of Mayo and to spread it on……It seems very dry and crumbly with only 2 Tbsp. I’m tempted to add more. LOL

    • says

      We’re not big mayo fans here but by all means you can add more mayo if you think it’s not enough. Once the cheese melts though it should be creamy with a nice crispy coating. :) I hope you like it!!

  4. Deanne says

    Am I missing a link or something? I don’t see a recipe. These look so good, would love to try and make them.

  5. Cydnee/Tampa Cake Girl says

    Your pork chops look pretty darn delicious to me! Love this recipe! Thank you very much for joining in the celebration of #purebloglove, we enjoy having you each week. I hope to see you on Thursday at 8PM, EST through Sunday night. ~Cydnee

  6. says

    Hi there! Stopping by from Wow Me Wednesday! Yum this looks really delicious. I love panko as a coating more than breadcrumbs. Thanks for sharing!

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