Baked Ranch Chops With Sour Cream Ranch Sauce |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 4 |
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I created this on a whim, and it came out alright. This is just a collaboration of things try it out. We had this with oven roasted corn on the cob and a wonderful fresh salad. Ingredients:
1 lb boneless pork chop |
1/2 cup onion (med chop) |
6 mushrooms (fresh, sliced) |
6 green onions (chopped inc. green tops) |
2 tablespoons butter |
8 crackers (crushed, i used club multigrain) |
2 tablespoons romano cheese |
2 tablespoons parmesan cheese |
2 cups ranch dressing (divided, buttermilk) |
1 cup sour cream |
1 cup chicken broth |
1 tablespoon cornstarch |
1 tablespoon worcestershire sauce |
salt and pepper (to taste) |
Directions:
1. Preheat oven to 350.
2. meanwhile crush crackers, i used a mortar and pestle, add ramano and parmesan. I'm talkin the stuff you sprinkle on your spaghetti. (kraft) place these on a plate.
3. place one cup of ranch on a plate, I used buttermilk ranch for this recipe.
4. dip raw chop into ranch on both sides then
5. coat with cheese and cracker mixture.
6. place in foil lined & sprayed 13x9 pan.
7. put in oven cook 30 minutes or until golden.
8. Meanwhile to create the sauce chop all veggies and saute in med-high butter until tender.
9. in a bowl mix sour cream and other cup of ranch with a fork
10. add cornstarch, worcestershire and chicken broth, stir well.
11. pour over tender veggies and stir constantly until it boils and thickens.
12. serve over hot ranch chops.
13. this was rich but tasty, enjoy!
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