Description
These Creamy Ranch Pork Chops are tender, juicy, and coated in a rich, savory ranch-infused sauce that’s packed with flavor. With just a handful of ingredients and minimal prep, this dish comes together in about 30 minutes, making it a perfect weeknight dinner. Serve it over mashed potatoes, rice, or pasta for a comforting and satisfying meal.
Ingredients
Scale
- 4 pork chops (bone-in or boneless)
- 1 packet ranch seasoning mix (or homemade blend)
- 1 tbsp olive oil
- 2 tbsp butter, divided
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup heavy cream (or half-and-half for a lighter version)
- 1/4 cup Parmesan cheese (optional, for extra richness)
- Salt & black pepper, to taste
Instructions
Sear the Pork Chops
- Season both sides of the pork chops with salt, pepper, and half the ranch seasoning.
- Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat.
- Sear the pork chops for 3-4 minutes per side until golden brown. Remove and set aside.
2. Make the Creamy Ranch Sauce
- In the same skillet, melt 1 tbsp butter and sauté 2 cloves of minced garlic until fragrant.
- Pour in 1 cup chicken broth, scraping up any browned bits from the pan.
- Stir in ½ cup heavy cream and the remaining ranch seasoning. Simmer for 2-3 minutes until slightly thickened.
3. Simmer the Pork Chops
- Return the pork chops to the skillet, spooning the sauce over them.
- Cover and simmer on low heat for 5-7 minutes, or until the pork chops reach an internal temperature of 145°F (63°C).
- For extra richness, stir in ¼ cup grated Parmesan cheese before serving.
Notes
- Don’t Overcook the Pork Chops – Use a meat thermometer to keep them tender and juicy.
- Let the Chops Rest – Allow them to sit for 5 minutes after cooking to retain their juices.
- For a Thicker Sauce – Stir in a cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp water) if needed.
Nutrition
- Calories: ~400
- Sodium: ~800mg
- Fat: ~25g
- Carbohydrates: ~5g
- Protein: ~35g