Ranch Pork Chops

These Ranch Pork Chops have juicy pork chops smothered in a creamy ranch sauce that’s perfect for serving with mashed or baked potatoes! Your family will want this meal on repeat!

Ranch Pork Chops

This recipe for Ranch Pork Chops is long overdue, considering how popular my Ranch Chicken recipe is! If you’re already familiar with that one, this one won’t disappoint!

In this recipe, we season the pork chops and let them sit (dry brine) to ensure they’re flavorful, tender, and juicy! 

After that, we sear the pork chops until they’re nice and golden. This adds fond to the skillet, which we deglaze with white wine, making the sauce that much more flavorful. (Chicken broth can be used instead of wine if needed!)

The sauce itself is so easy to make, it takes just about a minute to mix it together. Be sure to serve this with some mashed potatoes. (Baked potatoes are great too!)

How to Make It

See recipe card below this post for ingredient quantities and full instructions.

Sprinkle each side of the pork chops with salt, pepper, and Italian seasoning and let it sit for 35-45 minutes. This brining technique makes them more tender, flavorful, and juicier. If short on time, pat completely dry and season just before searing.

Heat olive oil and sear the pork in batches until golden brown and crisp. Set aside.

Deglaze the skillet with white wine (or chicken broth). Add minced garlic. Let the liquid reduce by half, then stir in the ranch sauce mixture. 

Let it bubble gently and reduce for 5-7 minutes. Add the pork back and spoon the sauce on top. Heat through for 2-3 minutes, or until the internal temperature is 145°. Serve with mashed or baked potatoes and spoon the sauce on top. Roasted vegetables make a great side as well. 

Best Pork Chops to Use

• Center cut, Bone-in Pork Chops – pictured in this recipe
  • These are the best cut for this recipe as the bone adds more flavor to the meat and sauce. The thicker the cut, the juicier they’ll be. Aim for nicely marbled meat.
• Loin Chops
  • These may also be used, although they are a leaner cut.
• Boneless Chops
  • These will work as well, although they are the leanest cut which makes them more prone to becoming dry. 

Pro Tips

• Searing: Sear the pork chops in batches, don’t overcrowd the skillet. This allows the edges to get nice and crisp. Use kitchen tongs to prop the pork on it’s side to sear the edges as well. Adjust heat up/down as needed while you sear.
• Wine: Chardonnay, Pinot Grigio, and Sauvignon Blanc are my go-to dry white wines for this recipe. While the wine does really elevate this recipe, chicken broth can be used instead.
• Condensed Soup: Feel free to make my homemade Cream of Mushroom or Cream of Chicken soup recipes for this. (Cream of chicken works just as well as cream of mushroom in this recipe.)
• Pairings: Mashed Potatoes and Roasted Broccoli or Green Beans are great with this recipe.  

Storage

• Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
• Leftovers do freeze well, you can freeze baked potatoes with it as well as a side of veggies for easy microwavable lunches or dinners.

Tools For This Recipe

(Amazon affiliate links)- Check out all of my kitchen essentials here.

• Large/Wide Skillet– Mine is 12-inches and can just fit all of the pork, so make sure you go wide!  
• Meat Tenderizer – Using this tool really does make meat more tender, you’ll barely have to chew it!
• Meat Thermometer– Pork chops should be 145° prior to serving.
• Kitchen Tongs– makes it easy to handle the pork when searing.
• Ranch Seasoning– I like to buy mine in bulk for all of my Ranch Recipes.

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Ranch Pork Chops

Prep Time: 35 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 55 minutes minutes

5 from 3 ratings

Servings: 4 people

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Juicy Pork Chops smothered in a creamy, easy-to-make ranch sauce! Serve this with mashed or baked potatoes and a side of vegetables. Your family will love this meal!

Ingredients

US Customary - Metric

Pork Chops

• ▢ 4 pork chops, I use center cut. See notes.
• ▢ Salt/Pepper
• ▢ 2 teaspoons Italian seasoning
• ▢ 1-2 tablespoons olive oil

Sauce

• ▢ ½ cup wine, see notes
• ▢ 3 cloves garlic, minced
• ▢ 10.5 oz. cream of mushroom soup
• ▢ ¾ cup sour cream, at room temp
• ▢ ¾ cup milk
• ▢ ½ cup chicken broth
• ▢ 1 oz. packet Ranch seasoning mix, about 3 tablespoons
• ▢ ½ teaspoon EACH: onion powder, mustard powder

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Instructions

Prep Work

• Place saran wrap over the pork chops and use the textured side of a meat mallet to gently pound the meat on each side. This will make it more tender.
• Season each side of the pork chops with salt, pepper, and Italian seasoning. If possible, let them sit out at room temp for 35-45 minutes. This will allow the salt to work it’s way through the meat and flavor it. It will also make the pork juicier. If you’re short on time, season the pork chops just before searing.
• Meanwhile, combine the cream of mushroom soup, sour cream, milk, chicken broth, ranch seasoning, onion powder, and mustard powder in a large measuring cup with a spout.

Sear the Pork Chops

• Heat olive oil in a large skillet over medium-high heat. Add the pork chops and sear them in batches for 2-3 minutes on the first side, and 1-2 minutes on the second side. Extra thick cuts can be seared a little longer. Set aside and let it rest.

Make the Sauce

• Turn off the heat and add the wine, then set the heat to medium. Use a silicone spatula to clean the bottom and sides of the skillet, this will add more flavor to the sauce.
• Bring to a gentle bubble and add the garlic. Let the wine reduce by half, 3-4 minutes.
• Reduce heat to low and let the skillet cool, then add the combined sauce mixture from step 3, stirring continuously. (Reducing the heat ensures it doesn't curdle.)
• Increase heat back to medium and let it simmer, reduce, and thicken for 5-7 minutes. It should bubble gently.
• Add the pork chops back to the skillet and spoon the sauce on top. Reduce heat to medium-low and let the pork chops gently heat through for 2-3 minutes, or until the internal temperature is 145° F.
• Serve with mashed potatoes and roasted green beans! (Spooning sauce over the potatoes is a must!)

Notes

Best Pork Chops to Use:

• Center cut, Bone-in Pork Chops - pictured in this recipe
  • These are the best cut for this recipe as the bone adds more flavor to the meat and sauce. The thicker the cut, the juicier they'll be. Aim for nicely marbled meat.
• Loin Chops
  • These may also be used, although they are a leaner cut.
• Boneless Chops
  • These will work as well, although they are the leanest cut which makes them more prone to becoming dry. 

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Pro Tips

• Salt: I use about 1.5 teaspoons of salt for 3/4-inch pork chops. Thicker chops can be salted a little bit more.
• Wine: Chardonnay, Pinot Grigio, and Sauvignon Blanc are my go-to dry white wines for this recipe. While the wine does really elevate this recipe, chicken broth can be used instead.
• Searing: Sear the pork chops in batches, don't overcrowd the skillet. This allows the edges to get nice and crisp. Use kitchen tongs to prop the pork on it's side to sear the edges as well. Adjust heat up/down as needed while you sear.
• Condensed Soup: Feel free to make my homemade Cream of Mushroom or Cream of Chicken soup recipes for this. (Cream of chicken works just as well as cream of mushroom in this recipe.)
• Pairings: Mashed Potatoes and Roasted Broccoli or Green Beans are great with this recipe.  

---

Storage

• Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
• Leftovers do freeze well, you can freeze baked potatoes with it as well as a side of veggies for easy microwavable lunches or dinners.

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The nutritional information provided is an estimate and is per serving. There are 4 servings in this recipe.

Nutrition

Calories: 438kcal, Carbohydrates: 14g, Protein: 35g, Fat: 25g, Saturated Fat: 10g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Trans Fat: 0.1g, Cholesterol: 125mg, Sodium: 1265mg, Potassium: 760mg, Fiber: 1g, Sugar: 4g, Vitamin A: 366IU, Vitamin C: 1mg, Calcium: 136mg, Iron: 2mg

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Course: Main Course

Cuisine: American

Author: Stephanie