Crispy Ranch Pork Chops
Buttery Rice and Steamed Zucchini
Ingredients
- 1 large egg
- ½ cup panko breadcrumbs
- ½ (1-oz) envelope Ranch dressing mix
- 2 (1-inch-thick) boneless pork chops
- 2 Tbsp olive oil
Instructions
- Preheat oven to 400°F. Whisk egg 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 hot oil 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
- 2 Tbsp butter
- ¾ cup long-grain white rice
- ¼ cup chopped onion
- ½ (16-oz) pkg frozen sliced zucchini
Side Dish Instructions
- Melt butter in a 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.
Budget Friendly Meal Plan
This recipe selected from the eMeals Budget Friendly Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
