Ranch Baked Pork Chops Part 2 Recipe Video

This is the shake part of the pork chops. We used Panko crumbs to coat the pork and it is so tasty. Panko is made from wheat flour rather than white flour and offers a bit more fiber and nutrition than traditional bread crumbs.


Difficulty LevelEasyHealth IndexAverage
Main IngredientInterest Group


 Pork chops5 Small
 Garlic1 Teaspoon, minced
 Ranch dry seasoning1 Tablespoon
 Buttermilk1 Cup (16 tbs)
 Panko crumbs1 Cup (16 tbs)

Nutrition Facts

Serving size

Calories 272 Calories from Fat 100

% Daily Value*

Total Fat 11 g17%

Saturated Fat 3.4 g17%

Trans Fat 0.1 g

Cholesterol 78.2 mg

Sodium 337.9 mg14.1%

Total Carbohydrates 13 g4.4%

Dietary Fiber 0.47 g1.9%

Sugars 0.5 g

Protein 27 g54.3%

Vitamin A 0.1% Vitamin C 0.52%

Calcium 2.3% Iron 4.1%

*Based on a 2000 Calorie diet


1) Place a bag on the bag holder.
2) Add the pork chops, garlic, ranch dry seasoning and buttermilk into the bag. Seal the bag and mix the ingredients until the pork chops are thoroughly coated.
3) Allow the pork chops to marinate in the refrigerator for about 1 hour.
4) Return the bag to the bag holder, add the panko crumbs and shake until the pork chops are thoroughly coated with the crumbs.
5) Transfer the pork chops to a sheet pan lined with a parchment paper.
6) Bake the pork chops in the preheated oven until evenly browned.

7) Serve immediately.