Baked Ranch Pork Chops are a tasty and easy dinner recipe. This 30-minute meal gives you tender ranch flavored oven-baked pork chops. This 3-ingredient pork chop recipe is tasty, super easy to make, and quick!
Pork chops are a popular dinner. Pair them with veggies for a satisfying meal.
Baked Ranch Pork Chops
If you have some pork loin chops or other chops in your fridge I have an easy dinner recipe for you.
This recipe is one that I make for my family when I have chops in the fridge, and just want to get dinner done quickly and have it taste good, too.
We love that classic ranch flavor, and using the dry ranch dressing/seasoning is such a convenient way to season these pork chops!
Bone-in or Boneless Pork Chops?
There are several different cuts of pork chops. I buy whatever is on sale.
- I prefer bone-in chops as they seem to turn out better. Juicy and tender.
- Boneless chops can dry out easier, but regardless, boneless pork chops are very popular (get thicker ones), and as long as you don’t over cook them, they are good.
How to Bake Pork Chops
• Arrange the chops on a baking sheet pan. Brush with a light coating of oil.
• I like to use olive oil or avocado oil.
• Sprinkle the ranch seasoning on both sides of the pork chops. Then gently brush to evenly coat the meat.
• Bake them, then broil the tops when done baking (be careful not to over cook).
- The biggest problem that I see people make when cooking pork chops is over cooking them to where they dry out. This can be avoided.
- If you invest in an inexpensive digital meat thermometer, you can quickly and accurately check the temperature of meat (and other foods) and know when it has reached the safe temperature for it to be done.
- The drying out happens when you cook the meat past the optimum temperature. Pork is safe at 145°F, therefore, we try to cook it to 140°F, then let it rest and the temperature continues to rise as the meat cooks in the residual heat, raising the temperature a few more degrees.
Let the Baked Pork Chops Rest
Giving the chops a few minutes to rest right after cooking allows the meat to reach optimal temperature, and lets the fibers of the meat relax. The juices redistribute in the meat and you get a juicier and more tender bite.
One of the nice things about this easy pork chop recipe is that you can make as many chops as you want at one time. Just don’t crowd them on the baking sheet. Use two baking sheets if you are increasing the recipe.
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If you make these tasty ranch Pork Chops, please let me know. Just leave a comment and star rating below. I’d love to know how you liked them!
Baked Ranch Pork Chops
- Sheet Pan
- 4-8 Pork Chops* (about 1" approx. 6-oz each)
- 1 Tablespoon Olive Oil (or avocado oil)
- 1-2 (1-ounce) packets Ranch Seasoning/Dressing Mix
- Salt and Pepper to taste
- Heat oven to 425°F.
- Arrange the pork chops on a baking sheet pan.
- Brush olive oil on both sides of the pork chops.
- Sprinkle the ranch seasoning on both sides of the pork chops. Use 1 packet for 4 pork chops, and use 2 packets for 8 pork chops.
- Bake uncovered for 17 minutes, or until internal temperature reaches 140°F. Then Turn on the broiler and broil for about 3 minutes on each side (optional).
- Remove the pan from the oven and let rest for 5 minutes, then check temperature again to make sure they reached 145°F.
- Serve with pan juices spooned over each pork chop.