The Best Creamy Ranch Pork Chops
Let’s talk about these Creamy Ranch Pork Chops, folks. First off, they’re super tender, seasoned just right to bring out that mouthwatering pork flavor. Then, there’s the ranch sauce – oh, it’s creamy, rich, and ties everything together perfectly. It’s a straightforward recipe, but the flavors? They’re anything but ordinary. Trust me, one bite and you’ll know why this dish is a crowd-pleaser!
Pork Chops (Bone-in): You’ll want some nice thick pork chops, about 1 inch in thickness. If you prefer, you can substitute these with boneless pork chops for a quicker cooking time. Salt and Pepper: Season to taste. Garlic Powder and Onion Powder: They add depth and a subtle, savory touch. We want our pork chops to have lots of flavor in every bite. Olive Oil: Used for searing the chops. Feel free to substitute with other vegetable oils if that’s what you have on hand.
Butter (Unsalted): Adds richness to the sauce. I prefer unsalted so that I can control the sodium content in the dish. Onion: Brings a sweet and aromatic element to the sauce. If you don’t have onions, a shallot makes a good substitute. Garlic: It’s essential for that punchy, aromatic flavor. Use as much or as little as you like. Cream of Mushroom Soup: If cream of mushroom isn’t your thing, try using cream of chicken soup as an alternative. Ranch Dressing Mix: It’s the key to that tangy, herby flavor. You can use store-bought or make your own using my recipe here. Mustard Powder: Adds a hint of tang and depth. Dry mustard can be substituted with a small amount of prepared mustard. Chicken Broth (Low Sodium): If you need, substitute with a low sodium vegetable broth. Heavy Cream: This is what helps make our sauce nice and creamy. You could use half-and-half or even whole milk for a lighter alternative, though the sauce will turn out less creamy. Sour Cream: Adds tang and creaminess. If you don’t have sour cream, Greek yogurt can be a great substitute. Fresh Parsley: It’s mainly for a fresh, colorful garnish.
Making these Creamy Ranch Pork Chops is a breeze, and I’ll walk you through it step by step. Let’s get started. Start by giving your pork chops a good seasoning. Rub them all over with salt, pepper, garlic powder, and onion powder. Heat some olive oil in a large skillet over medium-high heat. Once it’s hot, add your seasoned pork chops. Sear them for about 4-5 minutes on each side. You’re looking for a nice, golden crust. Once they’re seared, set them aside. In the same skillet, melt a bit of butter. Add finely chopped onion and cook it until it’s soft and translucent. Then, add minced garlic and cook it for just a minute until fragrant. Now, stir in the cream of mushroom soup, ranch dressing mix, and mustard powder. Pour in the chicken broth and heavy cream, and bring it all to a simmer. Let it cook for a few minutes to thicken up slightly. Reduce the heat and stir in the sour cream. Bring the pork chops back into the skillet, immersing them in that beautiful sauce. Let them cook for a few more minutes. You want the pork chops to be fully cooked and the sauce hot and creamy. Finally, sprinkle some chopped fresh parsley over the top for a pop of color and freshness.
Storage
Place the creamy ranch pork chops in an airtight container and refrigerate for up to 3 days. The sauce may thicken a bit in the fridge, but a quick reheat will bring it back to its creamy consistency. If you want to freeze them, they’ll keep well in the freezer for up to 2 months. When you’re ready to enjoy them again, thaw in the refrigerator overnight and reheat gently, adding a little broth or water if necessary to thin the sauce.
More Pork Chop Recipes
Italian Breaded Pork Chops Balsamic Pork Scallopini Korean Style Pork Chops Instant Pot Pork Chops With Mushroom Gravy Smothered Pork Chops French Onion Pork Chops
