Be sure to try my Apple Pork Chops and my Bacon Ranch Chicken recipes next!
Ranch Pork Chops
This recipe for Ranch Pork Chops is long overdue, considering how popular my Ranch Chicken recipe is! If you’re already familiar with that one, this one won’t disappoint! In this recipe, we season the pork chops and let them sit (dry brine) to ensure they’re flavorful, tender, and juicy! After that, we sear the pork chops until they’re nice and golden. This adds fond to the skillet, which we deglaze with white wine, making the sauce that much more flavorful. (Chicken broth can be used instead of wine if needed!) The sauce itself is so easy to make, it takes just about a minute to mix it together. Be sure to serve this with some mashed potatoes. (Baked potatoes are great too!)
How to Make It
See recipe card below this post for ingredient quantities and full instructions. Sprinkle each side of the pork chops with salt, pepper, and Italian seasoning and let it sit for 35-45 minutes. This brining technique makes them more tender, flavorful, and juicier. If short on time, pat completely dry and season just before searing. Heat olive oil and sear the pork in batches until golden brown and crisp. Set aside.
Deglaze the skillet with white wine (or chicken broth). Add minced garlic. Let the liquid reduce by half, then stir in the ranch sauce mixture.
Let it bubble gently and reduce for 5-7 minutes. Add the pork back and spoon the sauce on top. Heat through for 2-3 minutes, or until the internal temperature is 145°. Serve with mashed or baked potatoes and spoon the sauce on top. Roasted vegetables make a great side as well.
Best Pork Chops to Use
Center cut, Bone-in Pork Chops – pictured in this recipe These are the best cut for this recipe as the bone adds more flavor to the meat and sauce. The thicker the cut, the juicier they’ll be. Aim for nicely marbled meat. Loin Chops These may also be used, although they are a leaner cut. Boneless Chops These will work as well, although they are the leanest cut which makes them more prone to becoming dry.
Storage
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftovers do freeze well, you can freeze baked potatoes with it as well as a side of veggies for easy microwavable lunches or dinners.
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Tried This Recipe?
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Large/Wide Skillet– Mine is 12-inches and can just fit all of the pork, so make sure you go wide! Meat Tenderizer – Using this tool really does make meat more tender, you’ll barely have to chew it! Meat Thermometer– Pork chops should be 145° prior to serving. Kitchen Tongs– makes it easy to handle the pork when searing. Ranch Seasoning– I like to buy mine in bulk for all of my Ranch Recipes.
