Ranch Pork Chops are an easy, oven-baked recipe that’s savory, tender, juicy, and perfect for busy weeknights when you want dinner now!
Ranch dressing isn’t just your favorite dipping sauce. It can transform a classic weeknight Dinner like Oven Baked Pork Chops into an extra special family-friendly meal.
Why You’ll Love These Ranch Pork Chops?
- With just a few minutes of prep with pantry staples you probably have, you’ll have dinner on the table in about 30 minutes.
- The savory ranch and paprika coating adds plenty of flavor to these thick cut, bone-in pork chops.
Sabrina’s Ranch Pork Chop Recipe
These baked Ranch Pork Chops are a delicious twist on a classic recipe that the entire family will love. By using a thicker chop, the meat will be juicy inside while being fully cooked through. Serve this delicious dinner with some Roasted or Mashed Potatoes, and Sauteed Green Beans. If you have any leftovers, they make a great addition to a salad or a wrap for an easy lunch. There’s a lot of versatility too if you want to add different seasonings, so be sure to check out the Variations section.
Recipe Card
Ingredients
- 4 pork loin chops , bone-in, 1" thick
- 1 tablespoons canola oil
- 2 tablespoons Ranch Dressing Mix
- 1 teaspoon paprika
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon ground black pepper
Instructions
- Preheat the oven to 450 degrees and line baking sheet with foil.
- In a large bowl, coat the pork chops in the oil, ranch seasoning, paprika, salt and black pepper.
- Place pork chops onto the sheet pan.
- Cook for 10 minutes.
- Flip the pork chops and cook for 10 additional minutes or until the pork is at 145 degrees or more.
- Let rest for 3-5 minutes before serving.
Nutrition
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Chef’s Note
If you want your seasoned chops to have an extra crispy crust, sear in a hot skillet for 2-3 minutes on each side before transferring to the oven. Keep in mind that if you do this, they’ll have a head start on cooking, so check the internal temperature a little earlier.
Table of contents
Can this be made ahead of time?
For the juiciest pork chops, I recommend baking them right before serving. However, you could coat, season, cover and refrigerate up to 24 hours in advance to let those flavors sink in. Then bake as usual.
How to Store
- Serve: These can be at room temperature for up to 2 hours before refrigerating.
- Store: Cool before storing in an airtight container in the fridge for up to 4 days.
- Freeze: Once the meat is cooled, you can store them in a sealed container in the freezer for up to 3 months. Always thaw cooked meat in the fridge overnight before reheating so it doesn’t dry out.
Variations
- Pork Cut: If you want to use boneless pork chops, swap the oven for the skillet. Cook in a hot cast iron skillet for 5-6 minutes on each side or until the meat reaches 145 degrees. You can use this seasoning mix for pork tenderloin. Sear the seasoned tenderloin and bake without flipping for 60 minutes at 375 degrees.
- Seasonings: Add other herbs or seasonings to your mix to bring more flavor. Try dried parsley, cumin, dried dill or a bit of lemon zest. For a bright fresh flavor, serve with a squeeze of lemon and fresh parsley. Swap out the zesty ranch dressing with even zestier Italian Dressing Mix.
- Creamy: Mix a packet of ranch dressing mix, ¼ cup milk or sour cream, and dash paprika with a can of cream of mushroom soup. Simmer on the stove top while your pork chops cook and serve as an easy, creamy gravy sauce.
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