These ranch pork chops are pan seared to perfection and coated in the tastiest pan sauce. This meal can be on your table in about half an hour!
Packets of ranch seasoning are a handy shortcut to make sauces taste great. They add that tangy, savory, and irresistible herb flavor that I can't get enough of. In the case of this recipe, a simple gravy is enhanced by the ranch seasoning. I just love that sauce. 🙂
These ranch pork chops are pretty straightforward to make. You start by searing the pork chops (I use a cast iron skillet), take them out of the pan, make the gravy in the same pan they were cooked in (all those delicious brown bits make the gravy so much better!), and add the pork back in to finish cooking them through (and the sauce gets a chance to thicken up a bit). Easy peasy and great for something different on a busy weeknight.
Recipe notes & tips:
- If you can't find ranch seasoning (I use Hidden Valley), you can make your own (try this recipe for homemade ranch seasoning). You could try adding 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.
- This recipe is fairly salty, so if you're sensitive to salt, you may want to make your own ranch seasoning.
- I use cooking tongs to easily flip the pork when searing it.
- 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). If you prefer your pork 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!).
- Use boneless or bone-in pork chops.
Other tasty pork recipes to try:
- Creamy Spinach Mushroom Pork Chops
- Honey Soy Pork Chops
- Creamy Garlic Pork Chops
- Creamy Mushroom Pork Tenderloin
What to serve with ranch pork chops?
My preference is mashed potatoes, but any kind of potatoes, rice, or pasta will work just fine.
Will you give these comforting ranch pork chops a try? Questions? Talk to me in the comments below!
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 fresh parsley chopped (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 lightly browned (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 has finished cooking through 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.
- This recipe is quite salty due to the ranch seasoning & chicken broth. If you're sensitive to salt but still want to make this recipe, use low (or no sodium) chicken broth, halve the amount of ranch, or make your own homemade ranch seasoning (I linked one within the blog post).
- 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.