By Chef Alli
Oven-Baked Ranch Pork Chops
Ingredients
4 thick-cut pork chops, patted dry
2 Tbs. unsalted butter, softened
1/2 cup panko breadcrumbs
2 Tbs. dry ranch dressing mix
1/2 cup shredded Parmesan
Fresh sprigs of rosemary, optional
Kosher salt and pepper, to taste
Olive oil, for searing
Instructions
Remove the pork chops from the refrigerator and unwrap; season well with kosher salt and pepper, letting the seasoned chops rest at room temperature for one hour. Don't skip this resting step!
Preheat the oven to 400 F. Pat the chops dry with paper towels. Preheat a good drizzle of olive oil in a 12-inch cast iron skillet; when the oil is hot, add the chops, working two at a time, searing them on each side and around the thick edges. Place the seared pork chops on a plate.
When searing is complete, remove the skillet from the heat. Wipe out the skillet, then return the seared chops to the skillet.
Meanwhile, in a small mixing bowl, combine the softened butter with the panko, dry ranch dressing mix and Parmesan. Divide this mixture among the four chops, forming a mound of it on top of each chop and pressing it down a bit with your fingertips to adhere.
Bake the chops, uncovered, for about 15 minutes, or just until they reach an internal temperature of 140 F at the center. Remove from the oven and cover the skillet with foil, allowing the chops to rest 10 minutes before serving.
Garnish with fresh sprigs of rosemary, if desired.
Serve with green beans and ranch-roasted potatoes.
