These thin roasted red potatoes almost taste like potato chips, with perfectly seared pork tucked in and baked with zesty ranch flavor. Pork chops haven’t always been my go-to protein, but this dish has earned its spot in my dinner rotation.
Author:Addie Gundry
Prep Time:20 minutes
Cook Time:1 hour 15 minutes
Total Time:1 hour 35 minutes
Yield:Serves 6-8 1x
Category:Entrées
Ingredients
Scale
1 cup panko bread crumbs
3/4 cup bottled ranch dressing
1/4 cup all-purpose flour
6 boneless pork chops, 3/4 inch thick
1 tablespoon vegetable oil
2 cups half-and-half
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 1/2 pounds small red potatoes, unpeeled, very thinly sliced
3 garlic cloves, thinly sliced
2 tablespoons chopped fresh chives
Instructions
Preheat the oven to 350 degrees F and lightly coat a 9 × 13-inch baking dish with cooking spray.
Place the panko, dressing, and flour in separate shallow dishes or pie plates.
Dredge the pork chops in the flour, shaking off the excess, then dip into the dressing to coat; finally, dredge in the panko. In a large skillet, heat the oil over medium-high heat, add the pork chops, and cook for 3 to 4 minutes per side until golden brown on both sides. (The chops do not need to be fully cooked; they will finish in the oven.)
Place the chops in a medium saucepan with the half-and-half, salt, and pepper and bring to a boil. Reduce the heat but allow the mixture to bubble constantly for 5 minutes, stirring frequently so it does not stick to the bottom.
Pour the potatoes into the baking dish and tuck the pork chops into the potatoes with the garlic. Cover with foil and bake for 1 hour. Remove the foil and check that the potatoes are tender; if not, return to the oven for another 5 to 10 minutes. Serve, topped with fresh chives.
