Ranch-Breaded Baked Pork Chops

2 boneless pork chops (you should be able to add another without having to adjust other measurements)
1/2 cup flour
1 egg
1 T. milk
1 T. mayonnaise
1/2 cup plain breadcrumbs
1 (1-oz.) packet ranch dressing mix
1 T. butter/margarine
1 T. canola or vegetable oil

Preheat: 425°F. Place the flour in a shallow bowl or plate. Mix the egg, milk and mayonnaise in another shallow bowl until smooth. Mix the breadcrumbs and ranch packet in a third shallow bowl. 


Melt butter in a glass baking dish (in the microwave or place it in the oven for a minute) and add oil. Working with one chop at a time, dredge in flour and shake off excess. Dip in egg mixture, let excess drip back into bowl. Dredge in bread crumbs until well-coated, and place in baking dish. Repeat with second chop, and a third if desired. Place in oven for 15 minutes, flip chops, and return to oven for another 15-20 minutes.

 Served with roasted spiced carrots & brown rice lentil salad.

Original recipe