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These ranch pork chops are pan seared to perfection and coated in the tastiest ranch gravy. This easy meal can be on your table in about half an hour!
If you’re craving chicken instead, head on over to my similar Easy Ranch Chicken.
Why you’ll love it
Ranch seasoning is a tried and true shortcut to make sauces taste great. In this pork chop gravy it adds a savory, irresistible herb flavor with a little tang that I can’t get enough of. A rich, deeply flavored sauce doesn’t get any easier than this. It’s lick-the-plate good.
This quick ranch pork chops recipe is straightforward to make, resulting in always juicy and tender meat with no fuss. I don’t know about you, but I used to shy away from pork chops because they were always dry and chewy. The problem? Overcooking them! That ain’t happening here.
What goes into it
- Pork – use boneless or bone-in pork chops. If using larger bone-in pork chops, you may need to brown them in two batches.
- Pepper and garlic powder – two pantry staples to infuse savory flavor right on the meat and get a great crust
- Olive oil – for pan frying
- Butter and flour – a quick roux to thicken the sauce
- Chicken broth – we’re going with low sodium since the seasoning has adequate salt
- Ranch seasoning – I used Hidden Valley original ranch seasoning mix. You’ll find it in packets in the salad dressing aisle.
- Parsley – a pop of freshness and contrast
- Pork is easy to overcook, so using an instant read meat thermometer is a game changer. Pork is now safe to eat when it’s a bit pink inside (145F), keeping it tender. If you prefer it more cooked, you can sear the chops for a bit longer than suggested; just watch that you don’t overcook them. Again, this is where the meat thermometer comes in handy!
- Your gravy may be lighter or darker than the one pictured depending how much you sear the pork chops.
How to make ranch pork chops
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Season the pork chops on both side with garlic powder and pepper. In a skillet, sear them until golden in the olive oil and some of the butter. Transfer to a plate. In the same skillet, add the remaining butter and flour to make a roux.
Whisk in the chicken broth and ranch seasoning slowly until incorporated. Scrape up any delicious browned bits from the bottom of the pan as well.
Add the pork chops back in to finish cooking them through and so the sauce gets a chance to thicken up a bit. Sprinkle with chopped fresh parsley.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
Substitutions and variations
- If you can’t find ranch seasoning, you can make it from scratch. Try this recipe for Homemade Ranch Seasoning. This recipe is fairly salty, so if you’re sensitive to salt, you may want to make your own.
- We haven’t tested it, but you could try using some bottled ranch dressing instead, but the sauce may separate or not turn out as well… so I would only attempt that if you’re in an experimenting kinda mood or have done similar before!
What to serve with ranch pork chops
- You’ll want to smother the gravy over a mountain of Mashed Potatoes or Roasted Red Potatoes. Rice or your favorite pasta make great sides too!
- For veggies, try my Easy Roasted Green Beans or these buttery Simple Sautéed Leeks.
- If you’re on the lookout for a tasty salad pairing, I recommend mixed greens with my Homemade Ranch Dressing for a very ranch-y meal. You know you want to.
Leftovers and storage
- You can store leftovers of these pork chops and gravy in your fridge in a covered container for 3-4 days.
- Reheat in a saucepan over a low heat until they’re warmed through. Don’t do it too quickly or over high heat, or they could dry out.
- You could freeze this one, but the texture may change.
If you made these comforting ranch pork chops, leave a star rating and review below! You can also tag me #saltandlavender on Instagram with any recipe of mine you make.
Ranch Pork Chops
- 4 pork chops see note
- Pepper to taste
- 1/2 teaspoon garlic powder
- 1 tablespoon olive oil
- 3 tablespoons butter divided
- 2 tablespoons flour
- 1 1/4 cups low sodium chicken broth
- 1 tablespoon ranch seasoning (I used Hidden Valley)
- 1 tablespoon chopped fresh parsley (optional but recommended)
- Take the pork chops out of the fridge 15-30 minutes prior to starting the recipe if you can. Season each pork chop with pepper and the garlic powder.
- Add the olive oil and 1 tablespoon of the butter to a skillet over medium-high heat. Let the pan heat up for a few minutes.
- Add the pork to the pan and cook for 3-5 minutes/side until golden (3 minutes for thinner chops and 5 minutes for pork chops that are up to 1" thick). Transfer the pork to a plate and set aside.
- Reduce the heat to medium. Add the remaining butter to the skillet, and once it's melted, stir in the flour and cook for about a minute.
- Slowly whisk in the broth until the flour has been incorporated/dissolved.
- Whisk in the ranch seasoning.
- Add the pork back to the pan (along with any juices on the plate) and cook for another 3-5 minutes or until the pork is cooked through (145F minimum) and the sauce has thickened up a bit more.
- Sprinkle with fresh parsley if using, and serve immediately. This recipe is fairly salty, so you probably won't need to add any extra salt.
- Use boneless pork chops (like I did) or bone-in. I recommend pork chops that are 0.75-1″ thick. Anything much thicker or thinner is likely to end up under or overcooked so you may need to adjust timing.
- Pork is easy to overcook. It’s safe to eat at 145F. I recommend using an instant read meat thermometer to test doneness.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
Nutrition information is automatically calculated, so should only be used as an approximation.
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