Creamy Ranch Pork Chops (Printable Version)
# What You'll Need:
→ Pork Chops
01 -
4 bone-in pork chops, about 2.5 cm thick
02 -
Salt and freshly ground black pepper to taste
03 -
1 teaspoon garlic powder
04 -
1 teaspoon onion powder
05 -
2 tablespoons olive oil
→ Creamy Ranch Sauce
06 -
1 tablespoon unsalted butter
07 -
1 small onion, finely chopped
08 -
2 cloves garlic, minced
09 -
300 g cream of mushroom soup (1 can)
10 -
28 g ranch dressing mix (1 packet)
11 -
1 teaspoon mustard powder
12 -
120 ml low-sodium chicken broth
13 -
240 ml heavy cream
14 -
120 ml sour cream
15 -
Fresh parsley, chopped, for garnish
# Step-by-Step Directions:
01 -
Season the pork chops on both sides with salt, pepper, garlic powder, and onion powder.
02 -
Heat the olive oil in a large skillet over medium-high heat. Once hot, add the seasoned pork chops and sear for 4-5 minutes per side until golden brown. Remove chops from skillet and set aside.
03 -
In the same skillet, melt the butter. Add the chopped onion and cook until soft and translucent. Add minced garlic and cook for another minute until fragrant.
04 -
Stir in cream of mushroom soup, ranch dressing mix, and mustard powder. Mix thoroughly to combine all flavors.
05 -
Pour in chicken broth and heavy cream. Stir continuously and bring to a simmer. Allow to cook for a few minutes until slightly thickened.
06 -
Reduce heat and stir in sour cream until well incorporated into the sauce.
07 -
Return pork chops to the skillet, immersing them in the sauce. Cook for a few more minutes until pork reaches an internal temperature of 63°C and sauce is creamy and heated through.
08 -
Garnish with chopped fresh parsley before serving. Pairs well with mashed potatoes and green beans.
# Helpful Notes:
01 -
Use thick-cut pork chops (about 2.5 cm) for best results as they stay juicier and absorb the sauce better.
02 -
Allow pork chops to rest for a few minutes after cooking to help redistribute juices for more tender meat.
03 -
Adjust ranch seasoning to personal preference - more for stronger flavor, less for subtler taste.
04 -
For perfectly cooked pork, use a meat thermometer to reach 63°C (145°F) internal temperature.
05 -
When reheating leftovers, use low heat to maintain tender texture and creamy sauce consistency.