Ranch Pork Chops

These oven baked ranch pork chops come together fast with a simple coating and a hot oven. They turn out tender every time, making them perfect for weeknights or meal prep.

Easy Ingredients

• Pork: Look for pork loin rib chops. They’re great for baking and usually the most budget-friendly option. Make sure they are about 1-inch thick, as these cook best at high heat without drying.
• Ranch Seasoning Mix: Make your own ranch seasoning so it’s always on hand. If using store-bought, be sure to grab a ranch seasoning mixture, not the dip or dressing mix. Or swap it with a spicy ranch mix or add a pinch of cayenne for some added heat.
• Dijon Mustard: Dijon works as a dressing for the seasonings to adhere to and helps create a juicy sauce for the chops. You can also use a sweet hot mustard or a stone-ground mustard.
• Variations: Add sliced potatoes, carrots, mushrooms, onions, or broccoli to the pan for a full meal, keeping pieces similar in size for even cooking.

Love Your Leftovers

Keep leftover ranch pork chops in a covered container in the refrigerator for up to 4 days. Or freeze them in zippered bags for up to 4 months and thaw in the fridge before reheating.

Slice and enjoy them cold on a salad or in a wrap, or reheat them in the microwave.

Did you make these Ranch Pork Chops? Leave a rating and comment below.

Prep Time 5 minutes minutes

Cook Time 16 minutes minutes

Resting Time 5 minutes minutes

Total Time 26 minutes minutes

• Preheat the oven to 425°F. Line a baking sheet with foil.

• Pat pork chops dry with paper towels and place them in a bowl.

• Add the Dijon mustard and toss well to coat. Add the ranch seasoning, paprika, and pepper. Mix.

• Place the chops on the prepared baking sheet.

• Bake 16–20 minutes or until internal temperature reaches 140°F. Remove from the oven and rest for 5 minutes.

• Optional: Turn the broiler on to high heat. Once heated, broil the chops for 2 minutes.

Remove the chops from the oven when they reach 140°F and let rest for 5 minutes; the internal temperature will rise to 145°F as they rest.

Calories: 211 | Carbohydrates: 0.4g | Protein: 29g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 90mg | Sodium: 111mg | Potassium: 508mg | Fiber: 0.2g | Sugar: 0.05g | Vitamin A: 69IU | Vitamin C: 0.01mg | Calcium: 12mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dinner, Entree, Main Course, Pork

Cuisine American

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