Baked Ranch Pork Chops are a simple, tasty dish with juicy pork chops coated in a crispy ranch seasoning crust. The combination of herbs and spices in the ranch seasoning gives the pork chops a nice, bold flavor while keeping them tender inside. It’s a quick and satisfying meal that feels a little special without too much fuss.
I love making these on a busy weeknight because they’re easy to prep, and the oven does all the work. My favorite tip is to let the pork chops rest for a few minutes after baking so they stay nice and juicy. The ranch seasoning adds such a nice touch, and it always feels like a small treat that everyone can enjoy.
To serve, I usually pair these pork chops with some roasted veggies or a simple side salad. Sometimes I add a little extra ranch dressing on the side for dipping, which I think makes the meal even more fun. These chops are one of those dishes that feel like homemade comfort food but without a lot of effort.
Key Ingredients & Substitutions
Pork Chops: I like bone-in chops about 1 inch thick because they stay juicy while baking. If you prefer leaner meat, boneless chops work too, but watch the cooking time so they don’t dry out.
Ranch Seasoning Mix: This is the flavor star here. If you can’t find a packet, you can make your own with dried herbs like dill, parsley, garlic powder, and onion powder mixed with salt and pepper.
Olive Oil: It helps the seasoning stick and keeps the pork chops moist. If you don’t have olive oil, any neutral oil like vegetable or avocado oil will work fine.
Smoked Paprika: This is optional but adds a nice subtle smoky note and a lovely color. You can skip it or replace it with regular paprika if preferred.
How Do You Get Juicy Pork Chops That Don’t Dry Out?
Pork chops can get dry if overcooked, so timing is key. Use a meat thermometer to check for doneness—145°F (63°C) is the safe, juicy target.
- Pat chops dry before seasoning to help the crust stick and encourage a nice bake.
- Don’t skip resting the meat after baking—letting pork chops rest 5 minutes spreads the juices evenly and keeps them juicy.
- If your chops are thinner, reduce bake time and check them frequently.
- For a crispier crust, broil for a minute or two at the end but watch closely to avoid burning.
Equipment You’ll Need
- Baking sheet or shallow baking dish – I recommend using one with sides to catch juices and make cleanup easier.
- Parchment paper or non-stick spray – keeps the pork chops from sticking and makes cleanup quick.
- Meat thermometer – helps you cook the pork chops exactly to the right temperature, so they stay juicy.
- Mixing bowl – for combining the seasoning mix so it’s evenly coated onto the meat.
- Cooking tongs or spatula – makes it easy to turn and handle the pork chops without poking holes that let juices escape.
Flavor Variations & Add-Ins
- Swap ranch seasoning with taco seasoning for a Southwestern twist—great with salsa and sour cream.
- Sprinkle shredded cheese over the pork chops during the last 5 minutes of baking for a melty, cheesy top.
- Add chopped herbs like thyme or rosemary to boost fresh flavor — perfect with roasted vegetables or mashed potatoes.
- Mix in a dash of hot sauce or cayenne pepper into the seasoning for a spicy kick that pairs well with cooling sides like coleslaw.
Baked Ranch Pork Chops
Ingredients You’ll Need:
- 4 bone-in pork chops (about 1-inch thick)
- 2 tablespoons olive oil
- 1 packet (1 oz) ranch seasoning mix
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika (optional, for color and mild smoky flavor)
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- Fresh chopped parsley (for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 20–25 minutes to bake. Add a few more minutes if you want to broil the pork chops for a crispier crust. Don’t forget to rest the meat for 5 minutes after baking to keep it juicy and delicious!
Step-by-Step Instructions:
1. Preheat and Prepare Baking Dish:
Start by preheating your oven to 400°F (200°C). Line a baking sheet or shallow baking dish with parchment paper, or lightly grease it to prevent sticking.
2. Prep the Pork Chops:
Pat the pork chops dry using paper towels—this helps them brown better. In a small bowl, mix the ranch seasoning, garlic powder, onion powder, smoked paprika, black pepper, and salt together.
3. Season the Pork Chops:
Rub olive oil evenly on both sides of each pork chop. Then sprinkle the seasoning mixture generously on both sides, pressing gently so it sticks well.
4. Bake the Pork Chops:
Place the seasoned pork chops in a single layer on your prepared baking sheet or dish. Bake in the oven for 20 to 25 minutes, or until the internal temperature reaches 145°F (63°C).
5. Optional Broil for Crispiness:
If you like a crispy crust, switch your oven to broil and broil the pork chops for 2 to 3 minutes. Watch them closely to avoid burning.
6. Rest and Garnish:
Remove the pork chops from the oven and let them rest for about 5 minutes. This helps keep the juices inside the meat. Before serving, sprinkle fresh chopped parsley over the chops for a fresh finish.
Enjoy your flavorful baked ranch pork chops with your favorite sides, like roasted veggies, mashed potatoes, or a fresh salad for a complete meal!
Can I Use Boneless Pork Chops Instead?
Yes! Boneless pork chops work well too, but keep an eye on the cooking time as they may cook faster. Aim for an internal temperature of 145°F and avoid overbaking to keep them juicy.
How Should I Store Leftover Pork Chops?
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in the oven or microwave until heated through.
Can I Make These Ahead of Time?
Absolutely! You can season the pork chops a few hours ahead and keep them covered in the fridge before baking. Cook just before serving for best flavor and texture.
What Can I Substitute for the Ranch Seasoning Mix?
If you don’t have ranch seasoning, try mixing dried herbs like dill, parsley, garlic powder, onion powder, salt, and pepper to create a similar flavor profile.
