Description
These Ranch Pork Chops are seasoned with dry ranch mix, pan-seared until golden, then simmered in a creamy ranch gravy. A family-friendly skillet dinner that is ready in about 35 minutes and perfect over mashed potatoes or rice.
Ingredients
Scale
- 4 boneless pork chops, 3/4–1 inch thick
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 3 tablespoons butter, divided
- 2 tablespoons all-purpose flour
- 1 1/4 cups low-sodium chicken broth
- 1 tablespoon dry ranch seasoning mix (such as Hidden Valley)
- 1 tablespoon chopped fresh parsley, for garnish (optional)
Instructions
- Pat the pork chops dry with paper towels. Season both sides with garlic powder, onion powder, and black pepper.
- Heat the olive oil and 1 tablespoon of the butter in a large skillet over medium-high heat.
- Add the pork chops and sear for 3 to 5 minutes per side, depending on thickness, until golden. Transfer to a plate and set aside.
- Reduce the heat to medium. Add the remaining 2 tablespoons butter to the skillet. When melted, stir in the flour and cook for about 1 minute, stirring constantly.
- Slowly whisk in the chicken broth until smooth, scraping up any browned bits from the bottom of the pan.
- Whisk in the dry ranch seasoning until fully dissolved.
- Return the pork chops and any accumulated juices to the skillet. Spoon some gravy over each chop.
- Simmer gently for 3 to 5 minutes, or until the pork chops are cooked through and the internal temperature reaches 145°F.
- Sprinkle with chopped fresh parsley, if using, and serve hot with mashed potatoes, rice, or vegetables.
Notes
Use pork chops that are at least 3/4–1 inch thick so they stay juicy.
Boneless or bone-in pork chops both work; adjust cook time slightly for thicker or bone-in chops.
Use an instant-read thermometer and remove the pork from the heat at 145°F for tender, juicy chops.
If the gravy becomes too thick, whisk in a splash of extra chicken broth.
Store leftovers in an airtight container in the refrigerator for 3–4 days, and reheat gently over low heat.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 pork chop with gravy (1/4 of recipe)
- Calories: Approx. 350
- Sugar: 2 g
- Sodium: 750 mg
- Fat: 23 g
- Saturated Fat: 11 g
- Unsaturated Fat: Not specified
- Trans Fat: Not specified
- Carbohydrates: 7 g
- Fiber: 0 g
- Protein: 28 g
- Cholesterol: 110 mg