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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.

four pork chops with a ranch sauce in a cast iron skillet

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. 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 you’ll need

  • 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
ingredients for ranch pork chops in prep bowls on a counter

Pro tips

  • 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.

pan frying pork chops in a cast iron skillet and making a roux for gravy

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.

adding in chicken broth and seasoning to a skillet to make ranch gravy

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.

returning pork chops to a skillet with ranch gravy

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!

  • I use this cast iron skillet for making this recipe.
  • Use cooking tongs to easily flip the pork chops midway through cooking.
  • A handy metal whisk makes it effortless to incorporate all the gravy ingredients.

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

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.
a plate with a ranch pork chop, mashed potatoes, and green beans

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.

four pork chops with a ranch sauce in a cast iron skillet
4.82 from 11 votes

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!
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 4

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 chopped fresh parsley (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: 351kcal, Carbohydrates: 6g, Protein: 31g, Fat: 22g, Saturated Fat: 9g, Cholesterol: 112mg, Sodium: 444mg, Potassium: 563mg, Fiber: 1g, Sugar: 1g, Vitamin A: 347IU, Vitamin C: 1mg, Calcium: 15mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.

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Hi! I’m Natasha.

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37 Comments

  1. 5 stars
    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!

  2. 5 stars
    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!!!

  3. 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!

    1. 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).

    1. Hi Angela! There’s a homemade version linked within the blog post under the recipe notes & tips section. πŸ™‚ I’m not sure if perhaps you could order some (or a different brand) from Amazon UK?

  4. 5 stars
    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!

    1. 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. πŸ™‚

  5. 5 stars
    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 πŸ™‚ Thanks for all of your hard work, I appreciate it.

    1. I’m so glad you enjoyed these!! πŸ™‚ And I really appreciate your comments. You are very welcome!! XO

  6. 5 stars
    Made the recipe with no changes and loved it! Will make again. Tender delicious pork chops with such a yummy & different flavor!

    1. Thank you so much, Jess!! I really appreciate you leaving me a nice review. So glad you liked the recipe!! πŸ˜€

      1. 4 stars
        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

  7. 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.

    1. Awww you’re too kind! I really appreciate you letting me know. πŸ™‚ Haha… yes… there’s so many leftovers. Please come over and help us finish them! πŸ˜€ I hope you enjoy this recipe!