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Baked Ranch Pork Chops are perfect when you need an easy dinner with just a handful of ingredients and minimal effort. Juicy pork chops coated in savory ranch seasoning come together in about half an hour, making this recipe a real lifesaver for busy nights.
I first made these on a hectic Monday after forgetting to grocery shop over the weekend. Everyone cleaned their plates and it instantly became my go-to fallback meal.
Ingredients
- Boneless pork chops: about three quarter inch thick choose thick even chops with a little marbling for juicy results
- Oil: helps the coating stick to the pork and keeps everything moist use a neutral oil like canola or a light olive oil
- Dry ranch mix: brings zesty herby flavor I love buying the bulk container
- Dried parsley (optional): adds color and an extra herby note always choose fresh dried herbs and check that yours are vibrant green not brown
Step-by-Step Instructions
- Preheat the Oven:
- Set your oven to a hot 425 degrees Fahrenheit so the pork chops bake quickly and do not dry out
- Prepare the Baking Sheet:
- Grease a rimmed baking sheet or line it with parchment for easy cleanup then arrange the pork chops in a single layer making sure they do not touch so air circulates well
- Mix the Coating:
- In a small bowl combine the oil ranch seasoning and parsley whisking until a loose paste forms
- Coat the Pork Chops:
- Spoon the ranch mixture evenly over each pork chop and use the back of the spoon to spread it across the top and sides pressing lightly so it sticks
- Bake:
- Cook the pork chops in the preheated oven for about 20 minutes for three quarter inch thick chops check them halfway through and rotate the pan if your oven bakes unevenly
- Broil to Finish:
- After baking switch the oven to broil on high Move the pan up one rack and broil for five to ten minutes watching closely until the tops are lightly browned and the internal temperature reads at least one hundred forty five degrees Fahrenheit Remove from the oven and let rest a few minutes before serving
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My favorite part of this recipe is the ranch coating Because I love bold flavors I always sneak in a little extra ranch mix on my own pork chop I remember my youngest dipping her veggies in the pan juices which made me laugh because I do it too
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to three days Leftover chops can be gently reheated in a covered skillet on low heat or sliced cold for salads
Ingredient Substitutions
Bone in pork chops work just as well just add about five minutes to the cooking time Chicken breasts or thighs can also be used instead of pork No ranch mix Try a blend of garlic powder onion powder dried dill and parsley plus a little salt
Serving Suggestions
Serve alongside roasted small potatoes glazed carrots or mushrooms that you can add to the same pan for a complete meal I also like these chops with a fresh green salad and a drizzle of the pan juices
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Cultural Note on Ranch Flavor
Ranch seasoning has become a classic American flavor combo loved for its bright herby punch It pairs surprisingly well with pork bringing a little zest to an otherwise simple weeknight dinner
Commonly Asked Questions
- → How thick should I cut the pork chops?
Choose pork chops about 3/4 inch thick for the best balance of juicy texture and even cooking.
- → What temperature should pork be cooked to?
Bake pork chops to an internal temperature of 145ºF for medium-rare or up to 160ºF for well-done, according to preference.
- → Can I use bone-in pork chops?
Bone-in chops work well but may require slightly longer baking times to reach your desired doneness.
- → What vegetables pair well when baked together?
Try adding carrots, small potatoes, or mushrooms to the baking sheet. These cook at similar times as the pork.
- → Does the dry ranch seasoning need to be store-bought?
You can use store-bought or make your own ranch seasoning blend using herbs and spices from your pantry.
- → How do I keep the pork chops from drying out?
Brush with oil before adding seasoning, avoid overbaking, and let rest for a few minutes before serving.