Crispy Ranch Pork Chops
Buttery Rice and Steamed Zucchini
Ingredients
- 2 large eggs
- 1½ cups panko breadcrumbs
- 1 (1-oz) envelope Ranch dressing mix
- 6 (1-inch-thick) boneless pork chops
- 4 Tbsp olive oil, divided
Instructions
- Preheat oven to 400°F. Whisk eggs in a shallow bowl. Stir together panko and dressing mix in a second shallow bowl.
- Season pork lightly with salt and pepper; dip in egg. Dredge in panko mixture, pressing gently to adhere.
- Cook pork, in batches, in 2 Tbsp hot oil per batch until golden brown on both sides. Transfer pork to a baking sheet. Bake 10 minutes or until a meat thermometer inserted reads 145°F.
Side Dish Ingredients
- ¼ cup butter
- 2 cups long-grain white rice
- ½ cup chopped onion
- 1 (16-oz) pkg frozen sliced zucchini
Side Dish Instructions
- Melt butter in a large saucepan over medium heat; add rice and onion. Cook 2 minutes, stirring often. Cook rice according to package directions.
- Cook zucchini according to package directions; season with salt and pepper to taste.
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