Ranch Pork Chops are juicy and full of flavor, thanks to a tasty ranch seasoning. They’re quick to cook and perfect for busy nights when you want something delicious!
I love how these pork chops go well with any side dish, whether it’s mashed potatoes or a fresh salad. They’re a hit every time I make them! 😋
Key Ingredients & Substitutions
Pork Chops: Bone-in pork chops are great for flavor and juiciness. If you prefer, boneless chops can be used, but cook them for a shorter time to avoid drying out.
Ranch Seasoning: A store-bought ranch seasoning mix makes it super easy. For a healthier twist, make your own using dried herbs like dill, parsley, and garlic powder.
Heavy Cream: This adds creaminess, but if you’re looking for lower calories, you can substitute with half-and-half or even a dairy-free option like coconut cream, although it’ll change the flavor slightly.
Smoked Paprika: Adds a nice depth of flavor. If you don’t have it, regular paprika works just fine, or you can even skip it altogether!
How Can I Ensure My Pork Chops Are Not Dry?
Cooking pork chops can be tricky because they’re easy to overcook. Here are my tips to keep them juicy.
- Make sure to pat them dry before seasoning; this helps with a good sear.
- Sear on medium-high heat to lock in the juices; you’re looking for a nice crust.
- Use a meat thermometer to check for doneness. Aim for 145°F (63°C) for perfectly cooked chops.
- Let them rest for a few minutes after cooking before serving. This helps redistribute the juices.
Make these adjustments, and you’ll have delicious, juicy pork chops every time!
Ranch Pork Chops
Ingredients You’ll Need:
- 4 bone-in pork chops (about 1 inch thick)
- Salt and black pepper, to taste
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 tablespoon ranch seasoning mix (store-bought or homemade)
- 1/2 teaspoon smoked paprika (optional for extra flavor)
- 2 tablespoons fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and around 15 minutes to cook, totaling about 25 minutes from start to finish. Quick, easy, and oh-so-delicious!
Step-by-Step Instructions:
1. Prepare the Pork Chops:
Start by patting the pork chops dry with paper towels. This helps them get that lovely sear. Season both sides with salt and pepper to taste.
2. Sear the Pork Chops:
In a large cast-iron skillet, heat the olive oil over medium-high heat. Once hot, carefully add the pork chops. Sear them for about 3-4 minutes on each side, until they’re beautifully golden-brown. After that, remove the chops from the skillet and set them aside on a plate.
3. Make the Sauce:
Now, reduce the heat to medium and toss the butter into the same skillet. Let it melt and get bubbly. Add the minced garlic and sauté for about 30 seconds until it becomes fragrant. Then, pour in the heavy cream. Whisk in the ranch seasoning mix and smoked paprika, if using. Stir everything together and let the sauce simmer gently for about 2-3 minutes until it thickens up a bit.
4. Cook the Pork Chops:
Return the seared pork chops back to the skillet. Spoon some of that delicious sauce over them, cover the skillet, and let cook for another 4-5 minutes. Use a meat thermometer to check; the pork chops should reach an internal temperature of 145°F (63°C).
5. Serve and Enjoy:
Once cooked, garnish your pork chops with fresh parsley before serving. They’re fantastic with mashed potatoes, steamed veggies, or a crisp salad. Enjoy your creamy, flavorful ranch pork chops!
Can I Use Boneless Pork Chops Instead?
Absolutely! Boneless pork chops work well, but be mindful to reduce the cooking time slightly since they cook faster than bone-in chops. Aim for about 3-4 minutes per side and check for doneness at 145°F (63°C).
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter option, half-and-half can be a good substitute. For a dairy-free version, try full-fat coconut milk, but note that it may give the sauce a subtle coconut flavor.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove over low heat or in the microwave, sneaking in a splash of cream if the sauce has thickened too much.
Can I Make This Recipe Ahead of Time?
You can prepare the ranch sauce in advance and store it in the fridge for up to 2 days. When you’re ready to eat, just sear the pork chops, reheat the sauce, and combine!
