MmMmM - Tangy!

Happy Wednesday, Kitschies!  It's raining here in good 'ol Albuquerque.  Well, it was a few minutes ago.  That's what I love about weather here in the Land of Enchantment.  If you don't like it, wait 5 minutes and it'll change.  Such is the weather during monsoon season.

While surfing around the blogs I stalk, I ran across some *awesome* recipes on From the Kitchen of: Mrs Bettie Rocker.  I love this blog!  She tempts me/us with drool-worthy recipes on a constant basis, a few of which I've actually made myself.   A couple days ago I asked what I should do for entries on my blog and she mentioned that I could do some of her recipes.  Don't mind if I do!!

Tangy Breaded Pork Chops

1 cup seasoned bread crumbs

2 tablespoons grated Parmesan cheese

1/3 cup prepared ranch salad dressing

6 bone-in pork loin chops (1/2 inch thick and 8 ounces each)

 

In a shallow bowl, combine bread crumbs and Parmesan cheese. Place dressing in another shallow dish. Dip pork chops in dressing, then roll in crumb mixture.

Place in an ungreased 13-in. x 9-in. baking pan. Bake, uncovered, at 375° for 25 minutes or until a meat thermometer reads 160°.

 

NOTES:  I used boneless loin chops because I don't like to eat things off the bone.  The recipe calls for an ungreased pan, but I lined the pan with parchment paper - it makes for super easy clean up.  I sprinkled a little extra shredded Parmesan cheese on top before baking.

 

 Ready for their trip to perfection.

 Mrs Bettie Rocker served hers with potatoes, but we did pasta and steamed carrots.

Kid tested.  Mother approved.

 

If you click on the link that's connected to the recipe title, you can see her original post.  She posted an awesome baked potato recipe with this one, too.  The potato recipe is also the awesome, but it's been too hot in the house to bake those, too, so we opted for some *cooler* sides.  I can't wait to make those potatoes again. 

All 3 of the boys (the hubs included) loved these pork chops.  They kinda remind me of Shake 'n Bake, but it has a better flavor, a tang (good thing - it *is* TANGY breaded pork chops, after all).  I'll definitely be making this one again.  Thank you to Mrs. Bettie Rocker for posting this great recipe!  The hubs thanks you, too.  She also "hosted" a recipe swap late last week.  The participants (including myself) got paired up with 3 other people - we wrote out 2 recipes (main dish and dessert) and sent them to our peeps.  I sent mine out yesterday: Spicy Baked Chicken, Bacon-Topped Green Beans and, as a special bonus, Fudge Pudding Cake.  I can't wait to get my 6 new recipes!!  Don't worry - I'll share 'em with you! 

Listening to: I'm Like a Bird by Nelly Furtado (meh!)
Mood: chillaxin