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
Pro tip
- 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!
How to make ranch pork chops
This is an overview, and 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, using cooking tongs to easily flip the pork chops midway through. Transfer to a plate.
- In the same skillet, add the remaining butter and flour to make a roux. Whisk in the broth and ranch seasoning. Scrape up any delicious brown bits from the bottom of the pan.
- 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.
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.
Will you give these comforting ranch pork chops a try? Questions, or did you make them? Talk to me in the comments below! You can also tag me #saltandlavender on Instagram with any recipe of mine you make.
Ranch Pork Chops
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!
Ingredients
- 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 fresh parsley chopped (optional but recommended)
Instructions
- 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.
Notes
- 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
Calories: 351kcalCarbohydrates: 6gProtein: 31gFat: 22gSaturated Fat: 9gCholesterol: 112mgSodium: 444mgPotassium: 563mgFiber: 1gSugar: 1gVitamin A: 347IUVitamin C: 1mgCalcium: 15mgIron: 1mg
Fran says
Absolutely best pork chop recipe. Made mashed cauliflower and green beans with these chops. It’s going to be a regular in our house
Wonderful recipe thanks for sharing
Natasha says
You're very welcome, Fran!! Thrilled you liked them!
Nikki says
Has anyone made this with chicken? I forgot to get pork chops at the store and I defrosted chicken for tonight.
Natasha says
Hi! You must've missed it in the second sentence of the blog post where I link the chicken version. Here it is: https://bit.ly/3GS6Q6w
Ariel Pixley says
This was a huge hit! The times you quoted for pork chops worked so perfectly for me which was awesome because I often overcook them. Thank you!
Natasha says
That makes me so happy, Ariel!
Kathy says
I made this for dinner tonight and it did not disappoint! My husband said it was delicious. It is a keeper for when I make chops!!!
Natasha says
That's so nice to hear, Kathy! 😀
JANE A MAJOR says
Is the nutritional information at the end of re recipe for one serving or all four servings? I'm trying to watch my fat and carbohydrates so it would be helpful to know what the number represent. Thanks!
Natasha says
Hi Jane! It's for one serving. 1/4 of the recipe. I'm not a trained nutritionist, and it's just a computer calculation pulled from a database to give readers an estimate. If you need fully accurate info, I always recommend doing your own calculations with the actual ingredients you end up using (weigh them out using a kitchen scale for best results).
Jane Major says
Thank you!!
Mary Wetherell says
By Ranch seasoning, do you mean the dry Ranch dressing mix?
Natasha says
You bet. 🙂
Angela says
Hi Natasha , unable to get Hidden Valley in the UK. Is there an alternative I could use ? x
Natasha says
Hi Angela! There's a homemade version linked within the blog post under the recipe notes & tips section. 🙂 I'm not sure if perhaps you could order some (or a different brand) from Amazon UK?
Tracie Tripp says
My 15 yr old son made this for dinner tonight while I supervised over his shoulder! I am teaching him to cook so that he will never be hungry! This recipe did not disappoint! We followed the directions to a tee and it came out PERFECT! This is definitely a keeper! Can’t wait to try it with chicken next time! Thank you so much! Such an easy weeknight dinner!
Natasha says
I'm thrilled to hear that, Tracie!! And that's so nice to hear that you're helping your son learn how to cook. It's a valuable life skill and he'll be so grateful when he's older. 🙂
Maria says
YUM-licious!! I found your blog a couple of weeks ago and have already made a few recipes with each one being absolutely delicious! You knocked it out of the park Girl 🙂 Thanks for all of your hard work, I appreciate it.
Natasha says
I'm so glad you enjoyed these!! 🙂 And I really appreciate your comments. You are very welcome!! XO
Jess says
Made the recipe with no changes and loved it! Will make again. Tender delicious pork chops with such a yummy & different flavor!
Natasha says
Thank you so much, Jess!! I really appreciate you leaving me a nice review. So glad you liked the recipe!! 😀
Patti says
I have to be honest, I was skeptical about the ranch seasoning but I was pleasantly surprised. This dish comes togethor quick and is perfect for a weeknight dinner. I am happy to add another great recipe to my winter rotation.
Thank you
Natasha says
So pleased you enjoyed it, Patti! 🙂
Lesley P says
Delicious and easy enough for a weeknight meal!
Natasha says
So glad you enjoyed them! 🙂
Patricia says
Natasha, this recipe looks so yummy. I just added the ingredients to my grocery list which I’m preparing today. I can almost taste it already. I wanted to take this time to thank you for all the really great recipes you provide in your blog and newsletter. I’m glad we’re not related, I’d be eating at your house all the time and oh so fat would I be. LOL.
Natasha says
Awww you're too kind! I really appreciate you letting me know. 🙂 Haha... yes... there's so many leftovers. Please come over and help us finish them! 😀 I hope you enjoy this recipe!