The Original Ranch Porkey Patty Rsc Recipes

ORIGINAL RANCH® PORK CHOPS

Steps:

• Preheat the oven to 450 degrees F.
• In a small bowl, add the Seasoning mix, together with the salt, pepper, and paprika and mix well. Liberally sprinkle the pork chops on both sides with the seasoning mixture.
• Arrange the chops on a baking sheet or try with a rack. Bake the pork chops for 20 minutes, turning once until browned or an internal temperature of 160 degrees F is reached. Serve immediately.

ORIGINAL RANCH PORK CHOPS

Steps:

• Preheat the oven to 450°F.
• In a small bowl, stir the seasoning mix with a dash of paprika. Season the chops on both sides with salt and pepper; then sprinkle on both sides with the seasoning mixture.
• Place a rack in the middle of a baking sheet. Arrange the chops on top. Bake the pork chops for 20 minutes, turning once, until browned or an internal temperature of 160°F is reached. Serve immediately.

RANCH CHICKEN PATTIES

Steps:

• NOTE - my cans of chicken are 13 ounce cans so I had to use a couple extra tablespoons of dressing.
• In one bowl, mix the egg and ranch dressing together.
• In another bowl mix the chicken and bread crumbs.
• Add the dressing mix to the chicken mixture - stir well. If it seems a bit too dry add a tablespoon at a time of more ranch dressing. The mixture should be just moist enough to bring together into a patty that holds well.
• Use your hands to mold into patties -- mine made about 5 patties -- depends on the size you want.
• In a skillet with a small amount of oil, brown the patties -- about 4-5 minutes per side on medium to medium high heat. You want to be sure the middle gets cooked and the outsides get nice and brown.
• Refrigerates well. I think it might freeze well, too, but I haven't tried it yet.

THE ORIGINAL RANCH PORKEY PATTY #RSC

Steps:

• In a large bowl, combine the ground meat, 1 egg, milk, shallots, half of the bread crumbs and half of the seasoning packet (about 1 T.).
• Form six porkey patties and place onto a large lightly greased nonstick skillet. Singe on medium to high heat for 2 minutes on each side. Turn off heat and let patties cool.
• Meanwhile in a shallow bowl, combine the remaining dry ingredients to make the breadcrumb mixture, and in another bowl beat the remaining egg.
• Completely coat the cooled patties in the egg then in the breadcrumb mixture and place them on a greased baking sheet.
• Bake the patties at 425 for 15 minutes, or until center is no longer pink. Top the porkey patties with provolone cheese the last 2 minutes of baking.
• I recommend serving on a whole wheat hamburger bun with mayo, lettuce, and sliced tomato. Enjoy!