Pork Chops

There’s something so comforting about a skillet of golden pork chops sizzling away on the stove. This recipe brings together a few pantry favorites—ranch dressing, Progresso breadcrumbs with parmesan, and a creamy mushroom sauce—for a dish that feels both homestyle and a little indulgent. The chops fry up with a crisp crust, while the sauce adds that cozy, creamy finish. It’s the kind of meal that makes the kitchen smell wonderful and gathers everyone around the table.

Pan-Fried Ranch Parmesan Pork Chops

Ingredients

4 pork chops (bone-in or boneless, about ¾ inch thick)

½ cup ranch dressing

1 cup Progresso breadcrumbs with parmesan

1 can (10.5 oz) cream of mushroom soup

2 tablespoons oil or butter, for frying

Salt and freshly ground black pepper, to taste

Instructions

Season the pork chops lightly with salt and pepper.

Brush each pork chop evenly with the ranch dressing.

In a shallow dish, combine the Italian-style breadcrumbs and grated Parmesan cheese. Press each pork chop into the mixture, coating both sides well.

Heat the oil or butter in a large skillet over medium heat. Pan-fry the pork chops for 4–5 minutes per side, or until golden brown and cooked through. The internal temperature should reach 145°F (63°C).

Meanwhile, warm the cream of mushroom soup in a small saucepan, adding a splash of milk or water to reach your desired consistency.

Serve the pork chops topped with the creamy mushroom sauce, or serve the sauce on the side for dipping.

Optional

For extra flavor, sauté a handful of sliced mushrooms in the same skillet after frying the pork chops, then stir them into the mushroom sauce. Garnish with freshly chopped parsley or chives before serving