Directions:
- Preheat oven to 375°F.
- In a gallon-sized storage bag, combine: Italian bread crumbs, onion soup mix, and ranch dip mix. Seal bag and mix well.
- Wet pork chops with water.
- Place one pork chop at a time into the storage bag, seal, and cover generously with breading. Do this with each pork chop.
- Evenly space pork chops [preferably on top of a raised rack] in the 9 x 13 baking dish. If you have leftover breading, you can now sprinkle some of it onto the chops if you choose to do so.
- Bake, uncovered, for one hour - flipping pork chops halfway through cook-time.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 84.67 Kcal (354 kJ) | ||
| Calories from fat | 22.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.47g | 4% | |
|---|---|---|---|
| Cholesterol | 8mg | 3% | |
| Sodium | 567.19mg | 24% | |
| Potassium | 68.23mg | 1% | |
| Total Carbs | 10.69g | 4% | |
| Sugars | 1.1g | 4% | |
| Dietary Fiber | 0.71g | 3% | |
| Protein | 3.67g | 7% | |
| Vitamin C | 0.2mg | 0% | |
| Iron | 0.6mg | 4% | |
| Calcium | 21.7mg | 2% | |
| Amount Per 100 g | |||
| Calories | 132.97 Kcal (557 kJ) | ||
| Calories from fat | 34.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.87g | 4% | |
|---|---|---|---|
| Cholesterol | 12.57mg | 3% | |
| Sodium | 890.72mg | 24% | |
| Potassium | 107.15mg | 1% | |
| Total Carbs | 16.79g | 4% | |
| Sugars | 1.73g | 4% | |
| Dietary Fiber | 1.11g | 3% | |
| Protein | 5.77g | 7% | |
| Vitamin C | 0.3mg | 0% | |
| Iron | 1mg | 4% | |
| Calcium | 34mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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