Ranch Pork Chops

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

4.82 from 11 votes

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 Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: American

Keyword: ranch pork chops

Servings:

Author: Natasha Bull

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