Ranch Boneless Pork Chops

Preheat oven to 400 degrees. Preheat a large skillet for searing the pork chops and line a baking sheet with aluminum foil. With a kitchen tenderizer hammer slightly thin out the pork chops if they are really thick. Place plastic wrap over them and pound them out on a cutting board. Pat them dry, salt and pepper both sides.

Add 1 tablespoon of olive oil to the hot skillet and the pork chops. Cook the pork chops on medium high for 3-4 minutes each side until very brown.

In a bowl combine, cream cheese, sour cream, ranch dressing mix and garlic powder. Make crouton topping: pour 1 cup of croutons into a Ziplock bag and pound the croutons into small pieces with a kitchen hammer or rolling pin. Set cream cheese mixture and croutons aside.

Remove the pork chops from the skillet and place them on the prepared baking sheet.

Spoon cream cheese mixture on to each pork chops.

Add crumbled croutons and lightly press them into the cream cheese. Bake for 12-15 minute or the internal temperature reaches 160 degrees and toppings are golden brown.

Plate and serve. Enjoy!