Cornbread Ranch Baked Pork Chops

I originally bought the cornbread stuffing mix to make, well, stuffing.  To serve with country gravy as a quick emergency meal.  I bought multiple boxes, but didn’t have as many mouths to feed as I’d planned, so I had an extra box.  But if you can bread stuff with cornmeal, why not cornbread?  And why not ranch cornbread?  Here is a double-ranch recipe that my family enjoys and that I’ve made several times.  You want to use the rack to keep the chops crispy.


Cornbread Ranch Baked Pork Chops

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Nutrition per portion

  • 1 package cornbread stuffing mix, crushed
  • 1 envelope dry ranch dressing mix
  • 1/4 c prepared or bottled ranch dressing plus more for serving
  • 4-6 pork chops - one per person
  1. Preheat oven to 400.
  2. Spray roasting rack and put on a flat pan.
  3. Combine stuffing mix and dressing mix in shallow dish.
  4. Pat chops dry with paper towels. Using about 1/4 c ranch, brush each chop with ranch and then dredge in crumb mixture.
  5. Bake for 30 minutes.
  6. Serve with additional ranch dressing.

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