"My husband went nuts when I made this. He literally ate it like an animal!!!" — SEXYSERINA
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Italian-style salad dressing
boneless pork chops
I tried this but made it a little differently. I added fresh minced garlic to the dressing/soy mixture. I used butterfly chops and browned them in olive oil for a few minutes, then sliced an onion and layered the slices in the bottom of a glass pan. I put the chops on top of the onions and poured the mixture over them and cooked them in the oven at 375 for about a half hour. The flavor was awesome and the chops were very tender. I served it with spanish rice and a salad.
My husband is not crazy about pork chops, but he loved this! Will definitely make again and might try adding some fresh herbs to the mixture since I love to experiment.
I've been doing something like this for over 40 years. I slice some potatoes and onions, layering them in a casserole. I then lay the pork chops on top and pour Italian dressing over it all. I then bake, covered, at 350 for about an hour. So simple and comes out delicious!
Very good & tender. I did change the way I cooked them. I don't have a skillet large enough to cook 6 pork chops at one time so I baked them in the oven at 350 for about an hour. Before putting the chops in the baking dish I sliced a big onion & laid the rings on the bottom of the dish, put chops on top & pour the sauce over all of it. When it was done I took the chops out, poured the onions & sauce into a pot & reduced it by half. The chops topped with the onions was so good. My picky boys even ate the onions. Thanks for the recipe.
This recipe was awesome. I quartered a large onion and added to the pan to cook at the same time. When done, the onions were soft and flavorfull. Also, to make the most out of this dish, once the pork chops were done, I took them out of the pan and added a bag of frozen broccoli and stir fried it for a few minutes..mighty delish. Take the leftover juice and add to top of pork chop if they seem dry. Be sure to adjust cooking time based on the thickness of the chop. Will definitely make this again. Thank you for submitting it. Oh one more thing...I used the Good Seasonings Italian Dressing in the package...instead of the 1/2 cup of oil the package calls for...I replaced it with 1/4 water and 1/4 oil..in addition to the water amount it already calls for.
The quick-easy factor on this is HUGE. This is tasty and really quick. I agree with the other reviews, that the time is somewhere between 15 and 20 min. I would also use a frying pan that is only a little bigger then the size of your chops, I pulled out my big pan without thinking and the chops were not completely covered in the sauce. I also used lite dressing and soy... still yummy!
I marinate porkchops and chicken breasts in italian dressing (minus the soy sauce) all the time and I really enjoy them. Combine this marinade with meat in a ziplock or plastic bag and refrigerate all day or for a few hours - the marinated meat is delicious cooked on the barbeque!
I really loved this recipe! I'm a college student and I like to learn new recipes to cook for my friends. The entire time I was cooking, I was afraid that the italian dressing would be too overwhelming, but it was perfect! The mix of dressing and soysauce evened out nicely.
I did marinade the chops for an hour and added minced garlic to the marinade. After panfrying the chop along with onions, I added the rest of the marinade. It came out so moist and delicious! My problem with chops are that they normally come out dry so this was fantastic! Thanks so much!
Great recipe! Didn't have 2 cups Italian dressing, so I used 1 1/2 cups (zesty) Italian and 1/2 c golden ceasar. Used 8 thin-cut, bone-in chops and marinated them about 3 hours before baking them in the oven instead of using the stove. Even my picky 2 year-old ate an entire chop without any coaxing! Thanks, will definately make again!
* Percent Daily Values are based on a 2,000 calorie diet.
Yummy Pork Chops
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 351
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