Tonight's recipe was an effort to create a crunchy crust that seals in the juiciness of the pork! I threw this together on the fly so I didn't take as many pictures as usual! If you are s pork lover then you will really enjoy this yummy recipe!!
Ranch Mushroom Pork Chops:
4-6 boneless pork chops
1 cup flour
1 packet buttermilk ranch dressing
1 can cream of mushroom soup
1 cup low sodium chicken broth
2-4 tbsp butter
1/4 cup shredded mozzarella cheese
2 green onions, sliced, tops reserved for garnish
salt and pepper to taste
Preheat oven to 375*F. Mix flour and ranch dressing packet together in a shallow dish. Salt and pepper the pork chops and then dredge through the ranch and flour mix. Melt 2 tbsp butter in an oven proof skillet over medium heat. When the butter is melted, place half the chops in the skillet and sear for 5-6 minutes on each side. Drain on paper towels and sear the remaining chops. Add 2 more tbsp of butter if needed. While the pork chops are cooking, mix together the chicken broth, cream of mushroom soup and the green onions. Place the drained pork chops and the soup mixture in the hot skillet. Bring the soup mixture to boil. Place the skillet in the preheated oven and bake for 15 minutes. Top with the mozzarella and bake for an additional 5 minutes or until the cheese is melted. Let meat rest got 5-7 minutes before serving. Garnish with green onion tops and enjoy!