A delicious baked pork chop recipe with zesty flavor, this Oven Baked Ranch Pork Chops recipe is super simple and takes less than 5 minutes to prep!
Baked Ranch Pork Chops Recipe
My daughter loves ranch everything. That zesty, savory flavor is just so good and satisfying, I’m constantly looking for fun new ways to incorporate it into our meals and snacks.
Today’s Ranch Pork Chops are juicy, succulent and have plenty of mouth-watering ranch flavor. They are naturally low-carb and gluten-free, too.
This recipe also works great on the grill or if you want to cook in a cast-iron pan.
I use my own homemade ranch seasoning to make these pork chops, but you can use a packet of ranch seasoning if you’d prefer. (Personally, I don’t love the cost at $2 a pop, plus the questionable ingredients like maltodextrin, monosodium glutamine – MSG, calcium stearate, etc.)
I’ve also used my homemade ranch seasoning to make ranch pretzels, homemade ranch dip, and use it to season popcorn, homemade french fries or potatoes, chicken wings, breaded chicken tenders, and on roasted veggies. The options are endless!
What is the best chop to use for ranch pork chops? I personally prefer bone-in chops, as they result in a juicier pork chop. Centre-cut pork ribs are also great for having a good amount of fat marbling, resulting in tender, juicy pork chops.
Can these ranch pork chops be frozen? Absolutely. After cooling, place in airtight freezer bags or freezer containers and freeze for up to three months. Let them thaw fully before reheating (This set of freezer containers is a crazy bargain.)
How do I know my pork chops are fully cooked? While there are physical signs that you can look for to ensure that your pork chops are safe to eat (no pink color when cut into and they should be firm to the touch), I highly recommend getting a reliable meat thermometer to prevent ever serving undercooked pork to your family. Pork chops should be cooked to 140ºF.
This is the meat thermometer I have been using for the past 6 years – I’ve never had to change a battery and it’s super sturdy and reliable. It was a bit pricey, but unlike the $15 models that you can buy, this one isn’t going to need replacement. It is waterproof and comes with a two-year warranty. (Thermoworks also has a $15 pocket-sized model if you want to try that out first before investing in the MK4.)
What to Serve with Ranch Pork Chops
- Creamy Potato and Pea Salad with Dill
- Cucumber Avocado Salad
- Roasted Potatoes with Garlic and Rosemary
- Summery White Bean Salad from Kylee Cooks
- Blanched green beans
- Brussel Sprout Salad
- Ginger Ale Carrots from The Soccer Mom Blog
- Easy Scalloped Potatoes from Kylee Cooks
Ranch Pork Chops Ingredients
- Pork Chops
- Butter or oil, optional
- Dried parsley
- Garlic powder
- Onion powder, optional – I use dehydrated onion in my ranch seasoning
- Dill weed, optional
- Salt – don’t use finishing or kosher salt, opt for a quality sea salt
- Black pepper
Scroll down to the printable recipe card for full measurements.
Tip: you can replace all herbs and spices with a packet of ranch seasoning.
Kitchen Tools You May Find Helpful
- Measuring spoons
- Small bowl
- Casserole Dish
- Meat Thermometer <– This is the meat thermometer I have been using for the past 6 years and highly recommend
How to Make Ranch Pork Chops
Preheat oven to 350F
Combine all herbs and seasonings together in a small bowl.
Sprinkle or rub the seasoning on the pork chops, evenly seasoning both sides.
Optional: to sear your meat, melt the butter or heat the oil in a skillet over medium-high heat. Once the pan is hot, add two pork chops at a time and brown, approximately 1.5-2 minutes per side. Otherwise, just place the butter or drizzle the oil overtop of the pork chops before baking.
Remove the pork chops to a casserole dish.
Bake the pork chops for 25-30 minutes, until an inserted thermometer reads 145ºF.
Grab your free printable for our super simple baked ranch pork chops recipe:
- 2 teaspoons parsley
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 4 large pork chops
- 2 Tablespoons butter or oil, optional
- Preheat oven to 350F
- Combine all herbs and seasonings together in a small bowl.
- Sprinkle or rub the seasoning on the pork chops, evenly seasoning both sides.
- Optional: to sear your meat, melt the butter or heat the oil in a skillet over medium-high heat. Once the pan is hot, add two pork chops at a time and brown, approximately 1.5-2 minutes per side. Otherwise, just place the butter or drizzle the oil overtop of the pork chops before baking.
- Remove the pork chops to a casserole dish.
- Bake the pork chops for 25-30 minutes, until an inserted thermometer reads 145F.
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Amount Per Serving: Calories: 416Total Fat: 27gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 147mgSodium: 662mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 41g
Sugar, Spice and Glitter uses an auto-generate nutrition calculator. Nutrition information isn’t always accurate unless analyzed in a scientific lab, so these should be considered more of a guideline than medical information.
I hope your family loves this succulent ranch pork chop recipe as much as mine did!
For more delicious pork recipes, check out our Peach-Glazed Pork Chops or our Mesquite Pork Tenderloin with apples, onions and cranberries.