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Imagine tender, perfectly seasoned pork chops, each bite oozing with a rich, creamy ranch sauce that’s simply to die for. These Creamy Ranch Pork Chops are a simple delight, offering a burst of flavor in every bite.
Table of Contents
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!
Before You Start
- Let the Pork Chops Rest: Before cooking, let your pork chops sit at room temperature for about 15-20 minutes. This ensures even cooking.
- Don’t Overcrowd the Pan: When searing the pork chops, give them space. Crowding can lead to steaming instead of getting that perfect sear.
- Deglaze the Pan: After cooking the pork chops, use a bit of chicken broth to deglaze the pan. This step picks up all the flavorful bits for a richer sauce.
- Adjust the Thickness of the Sauce: If your sauce is too thick, add a bit more broth. If it’s too thin, let it simmer a bit longer to reduce.
Ingredients You’ll Need
Pork Chops
- 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.
Creamy Ranch Sauce
- 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.
How To Make Creamy Ranch Pork Chops
Making these Creamy Ranch Pork Chops is a breeze, and I’ll walk you through it step by step. Let’s get started.
Season And Sear The Pork Chops
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.
Make It Creamy
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 It All Together
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.
How To Serve
When it comes to serving these Creamy Ranch Pork Chops, the possibilities are endless! You want sides that complement the rich, creamy sauce without overpowering it. Here are some fantastic ideas to round out your meal:
1 hour hr 15 minutes mins
Garlic Mashed Potatoes
20 minutes mins
Skillet Green Beans
1 hour hr 10 minutes mins
Wild Rice Pilaf
2 hours hrs 30 minutes mins
Classic Dinner Rolls
Frequently Asked Questions
How can I tell when the pork chops are fully cooked?
To ensure your pork chops are cooked through, use a meat thermometer. The internal temperature should reach 145°F (63°C). They should also have a nice, golden brown crust on the outside, and the juices should run clear when you cut into them.
Can I freeze the cooked pork chops with the sauce?
Yes, you can freeze them. Place the cooled pork chops and sauce in a freezer-safe container. They’ll keep well for up to 2 months. Thaw in the refrigerator overnight and reheat gently.
Can I prepare this dish ahead of time?
You can sear the pork chops and prepare the sauce ahead of time. Store them separately in the refrigerator. When you’re ready to eat, reheat the sauce, add the pork chops, and cook until they’re heated through and the internal temperature is right.
What’s the best way to reheat the leftovers without drying out the pork?
The key is to reheat them slowly and gently. Use a covered skillet over low heat, adding a splash of chicken broth or water to keep the sauce from drying out. Alternatively, you can reheat them in the microwave at half power, stirring occasionally.
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
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
5 from 2 votes
Creamy Ranch Pork Chops
Prep 15 minutes minutes
Cook 25 minutes minutes
Total 40 minutes minutes
4
Rate RecipePrint Recipe
Creamy Ranch Pork Chops are a must-try for any weeknight dinner. These chops are seared to perfection, creating a golden crust that locks in all the juicy flavors. Then, they're smothered in a homemade ranch sauce, which is creamy, tangy, and absolutely mouthwatering.
Video
Ingredients
Pork Chops
- 4 pork chops (bone-in, about 1 inch thick)
- salt and pepper (to taste)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons olive oil
Creamy Ranch Sauce
- 1 tablespoon butter (unsalted)
- 1 small onion (finely chopped)
- 2 cloves garlic (minced)
- 10.5 ounces cream of mushroom soup (1 can)
- 1 ounce ranch dressing mix (1 packet)
- 1 teaspoon mustard powder
- ½ cup chicken broth (low sodium)
- 1 cup heavy cream
- ½ cup sour cream
- fresh parsley (chopped, for garnish)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
Season the pork chops on both sides with salt, pepper, garlic powder, and onion powder.
In a large skillet, heat the olive oil over medium-high heat. Once hot, add the seasoned pork chops. Sear them for about 4-5 minutes on each side until they're nicely browned. Then, remove the chops from the skillet and set aside.
In the same skillet, melt the butter. Add the chopped onion, cooking until it's soft and translucent. Add the minced garlic and cook for another minute, just until fragrant.
Stir in the cream of mushroom soup, ranch dressing mix, and mustard powder. Mix well to combine all the flavors.
Pour in the chicken broth and heavy cream. Stir the sauce and bring it to a simmer. Let it cook for a few minutes to thicken slightly.
Reduce the heat and stir in the sour cream until well incorporated.
Return the pork chops to the skillet, immersing them in the sauce. Cook for a few more minutes, or until the pork chops are fully cooked and the sauce is creamy and heated through.
Garnish with chopped fresh parsley before serving. Serve with mashed potatoes and green beans.
Equipment
Notes
- Use Thick-Cut Pork Chops: For the best results, opt for pork chops that are about 1 inch thick. They stay juicier and absorb the sauce better.
- Rest the Meat: Allow your pork chops to rest for a few minutes after cooking. This helps the juices redistribute, making each chop even more tender and flavorful.
- Customize the Sauce: Feel free to adjust the ranch seasoning to suit your taste. Add more for a stronger flavor or less for a subtler touch.
- Check the Pork’s Temperature: For perfectly cooked pork, use a meat thermometer. The ideal internal temperature should be 145°F (63°C).
- Reheat Gently: When reheating leftovers, do it slowly over low heat to keep the pork chops tender and the sauce creamy.
Nutrition Information
Serving: 1servingCalories: 640kcal (32%)Carbohydrates: 14g (5%)Protein: 36g (72%)Fat: 48g (74%)Saturated Fat: 24g (150%)Polyunsaturated Fat: 3gMonounsaturated Fat: 18gTrans Fat: 0.2gCholesterol: 185mg (62%)Sodium: 1160mg (50%)Potassium: 761mg (22%)Fiber: 1g (4%)Sugar: 4g (4%)Vitamin A: 1147IU (23%)Vitamin C: 3mg (4%)Calcium: 93mg (9%)Iron: 2mg (11%)
© Author Joanna Cismaru
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
