Ranch Pork Chops

Ranch Pork Chops

Ranch dressing is such a favorite with kids, so that makes these pork chops a great, family-friendly kind of dinner. The Ranch seasoning adds a savory, herby flavor with a hint of tang to the rich gravy.

This recipe comes from Salt and Lavender: Everyday Essentials– 100 Quick and Easy Recipes for Busy People by Natasha Bull. Natasha is a good friend of ours, and she’s the founder of the SaltandLavender.com website. She’s an expert in creating tried and true recipes that you’ll want to make again and again for your family, so it’s no wonder that she has a huge following. This is a cookbook that you will want to have sitting on your cookbook shelf. I think you’ll find that you’ll be reaching for it often for dinner inspiration!

Here are a few kid-friendly favorites from the book:

• Swedish Meatballs
• Stovetop Mac and Cheese
• Chicken Parmesan Meatballs
• Honey Chicken
• Broccoli Cheddar Soup
• Taco Casserole
• The Best Chicken Burgers
• Extra Cheesy Garlic Bread

🛒 Ingredients Needed:

• boneless pork chops
• freshly ground black pepper
• garlic powder
• extra virgin olive oil
• butter
• all purpose flour
• low sodium chicken broth
• Ranch seasoning
• fresh parsley

✏️ How to make Ranch Pork Chops:

*The complete, printable recipe is in the recipe card at the end of this post.

1. Remove the pork chops from the refrigerator 15 to 30 minutes and set them on the counter at room temperature prior to starting the recipe. Season each pork chop with pepper and garlic powder.
2. To a skillet, add the olive oil and 1 tablespoon of the butter. Heat over medium-high. Add the pork to the pan and cook for 3 to 5 minutes on each side, until golden (3 minutes for thinner chops and 5 minutes for thicker chops). Transfer the pork chops to a plate; set aside.
3. Reduce the heat to medium. Add the remaining butter to the skillet. Once the butter has melted, stir in the flour and cook for about 1 minute. Slowly whisk in the chicken broth until the flour has been incorporated. Whisk in the Ranch seasoning.
4. Add the pork back to the pan along with any juices on the plate, and cook for another 3 to 5 minutes, or until the pork is cooked through (145℉) and the sauce has thickened.
5. Sprinkle with fresh parsley, if using.

➡️ Tips and Substitutions:

• You can use either boneless or bone-in pork chops for this recipe. It’s best to pick up pork chops that are 3/4-inch to 1-inch thick.
• Pork is easy to over-cook. Use an instant-read thermometer to check doneness. 145 degrees F. is the safe temperature for eating pork. Don’t let it go much higher than that!
• Serve with mashed potatoes or rice so you have a way to soak up all of the delicious gravy.