You’re in for a treat with these 20 Delicious Ranch Pork Chop Recipes that promise to spice up your mealtime! Whether you’re craving quick weeknight dinners, seasonal favorites, or just some good old comfort food, we’ve got you covered. Each recipe is a testament to how versatile and flavorful pork chops can be when paired with the creamy, herby goodness of ranch. Let’s dive in and discover your next favorite dish!
Grilled Ranch Pork Chops with Garlic Butter
These succulent grilled ranch pork chops, bathed in a luxurious garlic butter, are a testament to the beauty of simple ingredients transforming into a dish of remarkable depth and flavor.
Ingredients
- 4 bone-in, pasture-raised pork chops, 1-inch thick
- 1/4 cup unsalted butter, clarified
- 2 tbsp high-quality ranch seasoning
- 4 cloves garlic, finely minced
- 1 tbsp fresh parsley, finely chopped
- 1/2 tsp freshly ground black pepper
- 1/4 tsp sea salt
Instructions
- Preheat your grill to a medium-high heat of 375°F, ensuring the grates are clean and lightly oiled to prevent sticking.
- In a small saucepan over low heat, melt the clarified butter, then stir in the minced garlic and cook until fragrant, about 1 minute, being careful not to burn the garlic.
- Remove the garlic butter from heat and stir in the fresh parsley, setting aside for basting.
- Season both sides of the pork chops evenly with the ranch seasoning, sea salt, and freshly ground black pepper.
- Place the pork chops on the preheated grill and cook for 5 minutes on the first side, then flip and baste the cooked side with the garlic butter.
- Continue grilling for another 4-5 minutes, or until the internal temperature reaches 145°F, basting once more halfway through.
- Remove the pork chops from the grill and let them rest for 3 minutes to allow the juices to redistribute.
- Serve the pork chops with a final drizzle of the remaining garlic butter and a sprinkle of fresh parsley for garnish.
Keenly balanced, the grilled ranch pork chops offer a juicy interior with a perfectly charred exterior, while the garlic butter adds a rich, aromatic finish. Consider serving alongside a crisp, acidic salad to cut through the richness, elevating the dish to new heights.
Slow Cooker Ranch Pork Chops and Potatoes
Lusciously tender and brimming with rustic charm, this dish marries the hearty flavors of succulent pork chops with the earthy simplicity of potatoes, all enveloped in the creamy, herbaceous embrace of ranch seasoning. Perfect for a cozy family dinner or an elegant gathering, it promises minimal effort with maximum reward, thanks to the slow cooker’s magic.
Ingredients
- 4 bone-in, pasture-raised pork chops, 1-inch thick
- 1.5 lbs Yukon Gold potatoes, quartered
- 1 cup homemade chicken stock, reduced-sodium
- 1/2 cup heavy cream
- 2 tbsp unsalted butter, clarified
- 1 packet (1 oz) ranch seasoning mix
- 1 tsp freshly ground black pepper
- 1/2 tsp smoked paprika
- 2 cloves garlic, minced
- 1 tbsp fresh dill, finely chopped
Instructions
- Pat the pork chops dry with paper towels to ensure a perfect sear.
- Heat the clarified butter in a large skillet over medium-high heat until shimmering, about 2 minutes.
- Sear the pork chops for 3 minutes per side, or until a golden crust forms. Transfer to the slow cooker.
- In the same skillet, lightly sauté the minced garlic for 30 seconds, then deglaze with chicken stock, scraping up any browned bits.
- Arrange the quartered potatoes around the pork chops in the slow cooker.
- Pour the garlic-infused stock over the pork and potatoes, then sprinkle with ranch seasoning, black pepper, and smoked paprika.
- Cover and cook on low for 6 hours, or until the pork is fork-tender.
- Stir in the heavy cream and fresh dill during the last 30 minutes of cooking to enrich the sauce.
- For a thicker sauce, remove the lid and set the slow cooker to high for the final 15 minutes.
Comforting yet sophisticated, the pork chops emerge melt-in-your-mouth tender, while the potatoes soak up the creamy, herb-laden sauce. Serve atop a bed of wilted greens for a touch of elegance, or alongside crusty artisan bread to savor every last drop of the delectable sauce.
Ranch Pork Chop Skillet with Green Beans
Elevate your weeknight dinner with a dish that marries the hearty satisfaction of pork chops with the crisp freshness of green beans, all brought together by the creamy, herbaceous notes of ranch seasoning. This one-skillet wonder is a testament to the beauty of simplicity, offering a meal that’s as effortless to prepare as it is delightful to savor.
Ingredients
- 4 bone-in, pasture-raised pork chops, 1-inch thick
- 1 lb fresh haricot verts, trimmed
- 2 tbsp clarified butter
- 1 tbsp extra-virgin olive oil
- 1 tbsp homemade ranch seasoning blend
- 1/2 cup heavy cream
- 1/4 cup chicken stock, low-sodium
- 2 cloves garlic, minced
- Sea salt and freshly cracked black pepper, to season
Instructions
- Preheat a large cast-iron skillet over medium-high heat until a drop of water sizzles upon contact, about 2 minutes.
- Season both sides of the pork chops generously with sea salt and freshly cracked black pepper.
- Add clarified butter and olive oil to the skillet, swirling to coat the bottom evenly.
- Place the pork chops in the skillet, searing undisturbed for 4 minutes to achieve a golden-brown crust.
- Flip the pork chops, then add the haricot verts around them, tossing lightly to coat in the fats.
- Sprinkle the ranch seasoning blend over the pork and green beans, followed by the minced garlic.
- Pour in the heavy cream and chicken stock, bringing the mixture to a gentle simmer.
- Reduce heat to medium-low, cover, and cook for 10 minutes, or until the pork reaches an internal temperature of 145°F.
- Remove the lid during the last 2 minutes of cooking to allow the sauce to thicken slightly.
- Let the pork chops rest for 5 minutes before serving to ensure juiciness.
Zesty and vibrant, this dish boasts a perfect harmony of textures—from the succulent pork to the al dente green beans, all enveloped in a velvety ranch-infused sauce. Serve atop a mound of creamy polenta or alongside a crisp, acidic salad to cut through the richness.
Baked Ranch Pork Chops with Parmesan Crust
Kickstart your culinary journey with a dish that marries simplicity with sophistication, where succulent pork chops are enveloped in a crispy, golden parmesan crust, infused with the herby tang of ranch seasoning. Perfect for a weeknight dinner that feels anything but ordinary, this recipe promises a delightful contrast of textures and flavors that will elevate your dining experience.
Ingredients
- 4 bone-in, pasture-raised pork chops, 1-inch thick
- 1 cup panko breadcrumbs
- 1/2 cup freshly grated Parmigiano-Reggiano
- 2 tbsp ranch seasoning mix
- 1/2 cup whole milk
- 1/2 cup all-purpose flour
- 2 large pasture-raised eggs, lightly beaten
- 2 tbsp clarified butter
- 1 tbsp extra virgin olive oil
Instructions
- Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
- In a shallow dish, combine panko breadcrumbs, grated Parmigiano-Reggiano, and ranch seasoning mix, stirring to ensure even distribution.
- Place flour in a second shallow dish, and whisk together eggs and milk in a third dish to create an egg wash.
- Season each pork chop lightly with salt, then dredge in flour, shaking off excess.
- Dip the floured chops into the egg wash, allowing any excess to drip off, then press firmly into the breadcrumb mixture to coat evenly on both sides.
- Heat clarified butter and olive oil in a large skillet over medium-high heat until shimmering.
- Carefully add the coated pork chops to the skillet, searing for 2-3 minutes per side until the crust is golden brown.
- Transfer the seared chops to the prepared baking sheet and bake in the preheated oven for 10-12 minutes, or until the internal temperature reaches 145°F (63°C).
- Let the pork chops rest for 5 minutes before serving to allow the juices to redistribute.
Zesty and aromatic, these baked ranch pork chops with a parmesan crust offer a satisfying crunch with every bite, revealing a moist and flavorful interior. Serve alongside a crisp arugula salad dressed in lemon vinaigrette to complement the richness of the dish, or atop a bed of creamy mashed potatoes for a comforting meal.
Ranch Pork Chop Foil Packets with Veggies
Brimming with savory flavors and rustic charm, this dish combines tender, herb-marinated pork chops with a medley of crisp, garden-fresh vegetables, all enveloped in a foil packet to steam in their own juices, creating a meal that’s as nutritious as it is delicious.
Ingredients
- 4 bone-in, pasture-raised pork chops, 1-inch thick
- 1/4 cup extra-virgin olive oil
- 2 tbsp homemade ranch seasoning
- 2 cups baby potatoes, halved
- 1 cup rainbow carrots, julienned
- 1 cup green beans, trimmed
- 1/2 cup red onion, thinly sliced
- 1 tbsp fresh dill, finely chopped
- 1 tbsp fresh chives, finely chopped
- Sea salt and freshly ground black pepper, to season
Instructions
- Preheat your oven to 375°F (190°C) and prepare four large sheets of heavy-duty aluminum foil.
- In a small bowl, whisk together the extra-virgin olive oil and homemade ranch seasoning until well combined.
- Place each pork chop in the center of a foil sheet and brush both sides generously with the ranch mixture.
- Arrange the baby potatoes, rainbow carrots, green beans, and red onion around each pork chop on the foil.
- Sprinkle the fresh dill and chives over the vegetables and pork chops, then season lightly with sea salt and freshly ground black pepper.
- Fold the foil over the pork and vegetables, sealing the edges tightly to create a packet, ensuring no steam can escape.
- Place the foil packets on a baking sheet and bake in the preheated oven for 25 minutes, or until the pork chops reach an internal temperature of 145°F (63°C).
- Carefully open one packet to check for doneness; the pork should be slightly pink in the center, and the vegetables tender.
- Let the packets rest for 5 minutes before serving to allow the juices to redistribute.
Perfectly succulent and infused with the aromatic blend of ranch and fresh herbs, these pork chop foil packets offer a harmonious balance of textures, from the crisp-tender vegetables to the juicy, flavorful meat. Serve directly from the foil for a rustic presentation or plate elegantly with a drizzle of the accumulated juices.
Pan-Seared Ranch Pork Chops with Mushroom Sauce
Hearty and brimming with rustic charm, this dish marries the robust flavors of pan-seared pork chops with a velvety mushroom sauce, creating a symphony of taste that’s both comforting and sophisticated. Perfect for a weeknight dinner that feels anything but ordinary, it’s a testament to the magic of simple ingredients transformed through careful technique.
Ingredients
- 4 bone-in, pasture-raised pork chops, 1-inch thick
- 2 tablespoons clarified butter
- 1 cup cremini mushrooms, thinly sliced
- 1/2 cup heavy cream
- 1/4 cup dry white wine
- 1 tablespoon fresh thyme leaves
- 1 teaspoon Dijon mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Season the pork chops evenly with kosher salt and freshly ground black pepper.
- Heat clarified butter in a large skillet over medium-high heat until shimmering but not smoking.
- Add the pork chops to the skillet, searing for 4 minutes on each side until a golden crust forms. Tip: Avoid moving the chops to ensure a perfect sear.
- Transfer the pork chops to a plate and tent with foil to rest.
- In the same skillet, add the cremini mushrooms, sautéing for 3 minutes until they begin to soften.
- Deglaze the skillet with dry white wine, scraping up any browned bits, and reduce by half, about 2 minutes.
- Stir in the heavy cream, Dijon mustard, and fresh thyme leaves, simmering for 3 minutes until the sauce slightly thickens. Tip: Adjust the heat to prevent the sauce from breaking.
- Return the pork chops to the skillet, spooning the sauce over them, and cook for an additional 2 minutes to warm through. Tip: For an extra layer of flavor, finish with a knob of butter off the heat.
Unveil a dish where the succulent pork chops, kissed by a rich mushroom sauce, offer a delightful contrast of textures and a depth of flavor that’s both earthy and refined. Serve atop a bed of creamy polenta or alongside roasted fingerling potatoes for a meal that’s as visually appealing as it is delicious.
Ranch Pork Chop and Rice Casserole
Masterfully blending the hearty comfort of pork chops with the creamy zest of ranch seasoning, this casserole is a symphony of flavors that promises to delight the palate. Perfect for a family dinner or a sophisticated gathering, it’s a dish that marries simplicity with elegance.
Ingredients
- 4 bone-in, pasture-raised pork chops, 1-inch thick
- 1 cup long-grain white rice, rinsed
- 2 cups homemade chicken stock
- 1/2 cup heavy cream
- 2 tbsp ranch seasoning mix, artisanal
- 1 tbsp clarified butter
- 1/2 cup grated Parmigiano-Reggiano cheese
- 1/4 cup fresh chives, finely chopped
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with clarified butter.
- Season the pork chops generously with the artisanal ranch seasoning mix, ensuring an even coat on both sides.
- In the prepared baking dish, spread the rinsed long-grain white rice evenly across the bottom.
- Pour the homemade chicken stock and heavy cream over the rice, stirring gently to combine.
- Place the seasoned pork chops atop the rice mixture, nestling them slightly into the liquid.
- Sprinkle the grated Parmigiano-Reggiano cheese over the pork chops and rice.
- Cover the baking dish tightly with aluminum foil and bake for 45 minutes, or until the rice is tender and the pork chops reach an internal temperature of 145°F (63°C).
- Remove the foil and broil for an additional 3-5 minutes, or until the cheese is golden and bubbly.
- Garnish with freshly chopped chives before serving.
Flawlessly executed, this casserole offers a tender, juicy pork chop atop a bed of creamy, flavorful rice. The Parmigiano-Reggiano adds a delightful crust, while the chives provide a fresh contrast. Serve alongside a crisp, green salad for a complete meal that’s as visually appealing as it is delicious.
Air Fryer Ranch Pork Chops
These succulent Air Fryer Ranch Pork Chops are a testament to the magic of modern cooking techniques, blending the bold flavors of ranch seasoning with the juicy tenderness of perfectly cooked pork. Today, we’re elevating this classic dish to new heights with the convenience and efficiency of an air fryer, ensuring a crispy exterior and a moist interior every time.
Ingredients
- 4 bone-in, pasture-raised pork chops, 1-inch thick
- 2 tablespoons extra-virgin olive oil
- 1 packet (1 oz) dry ranch seasoning mix
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
Instructions
- Preheat your air fryer to 400°F (204°C) for 5 minutes to ensure even cooking.
- In a small bowl, combine the dry ranch seasoning mix, black pepper, smoked paprika, and garlic powder to create a uniform seasoning blend.
- Pat the pork chops dry with paper towels to remove excess moisture, which helps achieve a better sear.
- Brush both sides of each pork chop lightly with extra-virgin olive oil, then generously coat with the seasoning mixture.
- Place the pork chops in the air fryer basket in a single layer, ensuring they do not overlap for optimal air circulation.
- Air fry at 400°F (204°C) for 12 minutes, flipping halfway through, until the internal temperature reaches 145°F (63°C) for medium doneness.
- Let the pork chops rest for 5 minutes before serving to allow the juices to redistribute, ensuring maximum flavor and tenderness.
Golden and aromatic, these pork chops boast a delightful crust that gives way to a tender, flavorful interior. Serve them alongside a crisp, garden-fresh salad or over a bed of creamy mashed potatoes for a meal that’s as visually appealing as it is delicious.
Ranch Pork Chop Salad with Avocado Dressing
Kaleidoscopic in flavor and texture, this Ranch Pork Chop Salad with Avocado Dressing is a symphony of crisp, creamy, and savory elements, perfectly balanced for a sophisticated palate. Juicy, herb-marinated pork chops meet a vibrant mix of greens, all draped in a velvety avocado dressing that whispers of lime and cilantro.
Ingredients
- 2 bone-in, pasture-raised pork chops (1 inch thick)
- 1/2 cup buttermilk ranch dressing
- 1 ripe Hass avocado, pitted and peeled
- 2 tbsp fresh lime juice
- 1/4 cup cilantro leaves, finely chopped
- 1 clove garlic, minced
- 1/4 cup extra-virgin olive oil
- 4 cups mixed baby greens
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- Salt and freshly ground black pepper, to taste
Instructions
- In a shallow dish, marinate the pork chops in buttermilk ranch dressing for at least 30 minutes, turning once to ensure even coverage.
- Preheat a grill or grill pan to medium-high heat (375°F). Grill the pork chops for 5-6 minutes per side, or until the internal temperature reaches 145°F for medium-rare. Let rest for 5 minutes before slicing.
- While the pork rests, prepare the avocado dressing: In a blender, combine the avocado, lime juice, cilantro, garlic, and olive oil. Blend until smooth. Season with salt and pepper to taste.
- In a large bowl, toss the mixed baby greens, cherry tomatoes, and red onion with half of the avocado dressing until lightly coated.
- Divide the salad between two plates. Top each with sliced pork chops and drizzle with the remaining avocado dressing.
Ambrosial in its simplicity, this dish offers a delightful contrast between the smoky, tender pork and the fresh, zesty salad. Serve it with a chilled glass of Sauvignon Blanc to elevate the dining experience to new heights.
Ranch Pork Chop Tacos with Lime Crema
Flavorful and effortlessly chic, these Ranch Pork Chop Tacos with Lime Crema combine the hearty satisfaction of perfectly seared pork with the bright, zesty notes of homemade crema, all nestled in warm tortillas for a dish that’s as delightful to assemble as it is to devour.
Ingredients
- 4 bone-in, pasture-raised pork chops, 1-inch thick
- 1/4 cup high-quality ranch seasoning
- 2 tbsp clarified butter
- 1/2 cup sour cream
- 1 lime, zest and juice
- 1/4 tsp fine sea salt
- 8 small, artisanal corn tortillas
- 1 cup finely shredded red cabbage
- 1/2 cup crumbled queso fresco
- 1/4 cup chopped fresh cilantro
Instructions
- Preheat a cast-iron skillet over medium-high heat until it reaches 375°F, ensuring even cooking.
- Generously coat each pork chop with ranch seasoning, pressing gently to adhere the seasoning to the meat.
- Melt clarified butter in the skillet, then add the pork chops, searing for 4 minutes per side until a golden crust forms and the internal temperature reaches 145°F.
- While the pork rests, whisk together sour cream, lime zest, lime juice, and sea salt in a small bowl to create the lime crema.
- Warm the tortillas in a dry skillet over medium heat for 30 seconds per side, keeping them pliable and slightly charred.
- Thinly slice the rested pork chops against the grain for tender bites.
- Assemble tacos by layering tortillas with shredded cabbage, sliced pork, a drizzle of lime crema, and a sprinkle of queso fresco and cilantro.
Succulent and richly flavored, these tacos offer a perfect balance of textures, from the crisp cabbage to the creamy lime crema. Serve them with an extra lime wedge on the side for an added burst of citrus that elevates the dish to new heights.
Ranch Pork Chop Sandwich with Coleslaw
Brimming with rustic charm and a symphony of flavors, the Ranch Pork Chop Sandwich with Coleslaw is a delightful twist on classic comfort food. Perfectly seared pork chops, marinated in a herbaceous ranch dressing, are nestled between soft buns and topped with a crisp, tangy coleslaw for a meal that’s both satisfying and sophisticated.
Ingredients
- 4 bone-in, pasture-raised pork chops, 1-inch thick
- 1 cup buttermilk ranch dressing, divided
- 2 cups finely shredded green cabbage
- 1 cup finely shredded red cabbage
- 1/2 cup mayonnaise
- 2 tbsp apple cider vinegar
- 1 tbsp granulated sugar
- 1/2 tsp celery seed
- 1/4 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 4 artisan brioche buns, lightly toasted
- 2 tbsp clarified butter
Instructions
- In a large bowl, combine the pork chops with 1/2 cup of buttermilk ranch dressing, ensuring each chop is thoroughly coated. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor penetration.
- In another bowl, whisk together the mayonnaise, apple cider vinegar, sugar, celery seed, salt, and pepper to create the coleslaw dressing. Toss with the shredded green and red cabbage until evenly coated. Chill for 1 hour to allow flavors to meld.
- Heat clarified butter in a large skillet over medium-high heat until shimmering. Remove pork chops from marinade, letting excess drip off, and sear for 4-5 minutes per side, or until a golden crust forms and internal temperature reaches 145°F.
- Lightly toast the brioche buns in the same skillet for 1 minute per side, or until golden and crisp.
- Assemble the sandwiches by placing a pork chop on the bottom half of each bun, topping with a generous mound of coleslaw, and drizzling with remaining ranch dressing. Serve immediately.
Offering a perfect balance of textures, the succulent pork chops contrast beautifully with the crunchy coleslaw, while the creamy ranch dressing ties all the elements together. For an extra touch of elegance, serve with a side of sweet potato fries dusted with smoked paprika.
Ranch Pork Chop Stir Fry with Vegetables
Combining the hearty comfort of ranch-seasoned pork chops with the vibrant freshness of stir-fried vegetables, this dish offers a delightful balance of flavors and textures that’s sure to impress. Crafted with precision, it’s a weeknight dinner that feels anything but ordinary.
Ingredients
- 4 bone-in, pasture-raised pork chops, 1-inch thick
- 2 tbsp clarified butter
- 1 tbsp ranch seasoning mix
- 2 cups broccoli florets, blanched
- 1 red bell pepper, julienned
- 1 yellow onion, thinly sliced
- 2 garlic cloves, minced
- 1/4 cup chicken stock
- 1 tbsp soy sauce
- 1 tsp sesame oil
Instructions
- Preheat a large skillet over medium-high heat (375°F) and add clarified butter, allowing it to melt evenly.
- Season both sides of the pork chops with ranch seasoning mix, ensuring an even coat.
- Place the pork chops in the skillet, searing for 4 minutes on each side until a golden crust forms. Tip: Avoid moving the chops to ensure a perfect sear.
- Remove the pork chops from the skillet and set aside on a warm plate.
- In the same skillet, add the julienned bell pepper and thinly sliced onion, sautéing for 3 minutes until slightly softened.
- Add the minced garlic and blanched broccoli florets, stirring for 1 minute until fragrant.
- Pour in the chicken stock and soy sauce, scraping the bottom of the skillet to deglaze and incorporate the flavors.
- Return the pork chops to the skillet, nestling them among the vegetables, and drizzle with sesame oil.
- Cover and simmer for 5 minutes, allowing the pork to reach an internal temperature of 145°F. Tip: Use a meat thermometer for accuracy.
- Remove from heat and let rest for 3 minutes before serving. Tip: Resting ensures juices redistribute for succulent meat.
Generously portioned, this dish presents a symphony of textures—from the crisp-tender vegetables to the juicy, flavorful pork. Serve atop a bed of jasmine rice or alongside a crisp green salad for a complete meal that’s as visually appealing as it is delicious.
Ranch Pork Chop Pizza with BBQ Sauce
Just imagine the perfect fusion of smoky, tangy, and creamy flavors atop a crispy, golden crust—this Ranch Pork Chop Pizza with BBQ Sauce is a masterpiece of comfort and sophistication. Juicy, herb-marinated pork chops meet a luscious blend of ranch and barbecue sauce, creating a pizza that’s as indulgent as it is inventive.
Ingredients
- 1 lb boneless, pasture-raised pork chops, thinly sliced
- 1 tbsp extra-virgin olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried dill
- 1 tsp dried parsley
- 1/2 tsp smoked paprika
- 1/2 cup high-quality ranch dressing
- 1/2 cup artisanal BBQ sauce
- 2 cups shredded mozzarella cheese, preferably whole milk
- 1 pre-made pizza dough, stone-ground whole wheat
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
Instructions
- Preheat your oven to 475°F (245°C) with a pizza stone or baking sheet inside to ensure a crispy crust.
- In a medium bowl, combine the pork chops with olive oil, garlic powder, onion powder, dill, parsley, and smoked paprika. Let marinate for 15 minutes to infuse the flavors.
- Heat a skillet over medium-high heat and sear the pork chops for 2-3 minutes per side until just cooked through. Remove and let rest before slicing thinly.
- Roll out the pizza dough on a floured surface to a 12-inch circle. Carefully transfer to the preheated pizza stone or baking sheet.
- Spread the ranch dressing evenly over the dough, leaving a 1/2-inch border for the crust. Drizzle with BBQ sauce, then sprinkle with half the mozzarella.
- Arrange the sliced pork chops and red onion over the cheese. Top with the remaining mozzarella.
- Bake for 12-15 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.
- Garnish with fresh cilantro immediately after removing from the oven.
Golden and glorious, this pizza boasts a harmonious blend of textures—from the crisp crust to the tender pork and melty cheese. For an extra touch of elegance, serve with a side of chilled ranch dressing for dipping, or pair with a crisp, hoppy beer to cut through the richness.
Ranch Pork Chop and Cornbread Stuffing
Hearty and comforting, this dish marries the succulent flavors of ranch-seasoned pork chops with the sweet, crumbly texture of homemade cornbread stuffing, creating a meal that’s both sophisticated and satisfying.
Ingredients
- 4 bone-in, pasture-raised pork chops, 1-inch thick
- 2 cups day-old cornbread, crumbled
- 1/2 cup unsalted butter, clarified
- 1/2 cup finely diced yellow onion
- 1/2 cup finely diced celery
- 2 cloves garlic, minced
- 1 tbsp fresh thyme leaves
- 1 tbsp fresh rosemary, finely chopped
- 1 cup chicken stock, homemade preferred
- 1/2 cup heavy cream
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1 tbsp ranch seasoning mix
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a baking dish with clarified butter.
- Season the pork chops evenly with ranch seasoning mix, kosher salt, and black pepper.
- In a large skillet over medium heat, sear the pork chops for 3 minutes per side until golden brown, then transfer to the prepared baking dish.
- In the same skillet, melt the remaining clarified butter and sauté the onion, celery, and garlic until translucent, about 5 minutes.
- Add the thyme and rosemary, stirring for 1 minute until fragrant.
- Fold in the crumbled cornbread, then gradually pour in the chicken stock and heavy cream, mixing until the stuffing is moist but not soggy.
- Spoon the stuffing around the pork chops in the baking dish, covering them partially.
- Bake for 25 minutes, or until the pork chops reach an internal temperature of 145°F (63°C) and the stuffing is golden on top.
- Let rest for 5 minutes before serving to allow the juices to redistribute.
Rich in flavor and texture, the pork chops emerge juicy and tender, perfectly complemented by the savory, herb-infused cornbread stuffing. For an elegant presentation, serve atop a drizzle of reduced balsamic glaze to add a touch of sweetness that contrasts beautifully with the dish’s hearty elements.
Ranch Pork Chop Pasta Alfredo
Brimming with creamy indulgence and herbaceous flair, this Ranch Pork Chop Pasta Alfredo marries the rustic charm of tender pork with the luxurious silkiness of homemade Alfredo sauce. A dish that promises to elevate your weeknight dinner into a gourmet experience, it’s a testament to the magic of combining simple ingredients with bold flavors.
Ingredients
- 4 bone-in, pasture-raised pork chops, 1-inch thick
- 2 cups heavy cream
- 1 cup freshly grated Parmigiano-Reggiano
- 1 tbsp ranch seasoning mix
- 12 oz fettuccine pasta
- 2 tbsp clarified butter
- 3 garlic cloves, minced
- 1 tsp freshly ground black pepper
- 1/2 tsp sea salt
- 2 tbsp chopped fresh parsley
Instructions
- Preheat your oven to 375°F (190°C) to ensure it reaches the perfect temperature for baking the pork chops.
- Season the pork chops evenly with the ranch seasoning mix, sea salt, and black pepper, pressing the spices into the meat to adhere.
- In a large oven-safe skillet, heat the clarified butter over medium-high heat until shimmering but not smoking.
- Sear the pork chops for 3 minutes per side, or until a golden crust forms, then transfer the skillet to the oven to finish cooking for 10 minutes, or until the internal temperature reaches 145°F (63°C).
- While the pork chops bake, cook the fettuccine in a large pot of salted boiling water until al dente, about 8-10 minutes, then drain and set aside.
- In the same skillet used for the pork chops, sauté the minced garlic over medium heat for 30 seconds, or until fragrant, being careful not to burn.
- Pour in the heavy cream, stirring constantly, and bring to a gentle simmer before whisking in the Parmigiano-Reggiano until the sauce is smooth and thickened.
- Toss the cooked fettuccine in the Alfredo sauce until evenly coated, then plate alongside the pork chops.
- Garnish with chopped fresh parsley for a pop of color and freshness.
With its velvety sauce clinging to each strand of pasta and the succulent pork chops offering a savory contrast, this dish is a celebration of textures and tastes. Serve it with a crisp white wine to cut through the richness, or alongside a light arugula salad for balance.
Ranch Pork Chop Kebabs with Pineapple
Delightfully combining the smoky allure of grilled pork with the sweet tang of pineapple, these Ranch Pork Chop Kebabs are a testament to summer dining at its finest. Each skewer is a harmonious blend of flavors, marinated to perfection and grilled to achieve a delectable char.
Ingredients
- 1.5 lbs boneless pork chops, cut into 1-inch cubes
- 1 cup buttermilk ranch dressing
- 2 tbsp fresh rosemary, finely chopped
- 1 tsp smoked paprika
- 2 cups fresh pineapple, cut into 1-inch chunks
- 1 red bell pepper, cut into 1-inch pieces
- 1 yellow bell pepper, cut into 1-inch pieces
- 1 red onion, cut into 1-inch pieces
- 2 tbsp extra virgin olive oil
- 1 tsp sea salt
- 1/2 tsp freshly ground black pepper
Instructions
- In a large mixing bowl, combine the pork cubes, buttermilk ranch dressing, rosemary, and smoked paprika. Ensure each piece is evenly coated. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor penetration.
- Preheat your grill to medium-high heat, approximately 400°F, ensuring the grates are clean and lightly oiled to prevent sticking.
- While the grill heats, thread the marinated pork, pineapple chunks, bell peppers, and red onion onto skewers, alternating for a colorful presentation.
- Brush the assembled kebabs lightly with extra virgin olive oil and season with sea salt and freshly ground black pepper.
- Place the kebabs on the grill, cooking for 4-5 minutes per side, or until the pork reaches an internal temperature of 145°F and exhibits a slight char.
- Remove the kebabs from the grill and let them rest for 3 minutes before serving to allow the juices to redistribute.
How the succulent pork melts in your mouth, contrasted by the crispness of the bell peppers and the juicy burst of pineapple, creates a symphony of textures and flavors. Serve these kebabs atop a bed of wild rice or alongside a crisp, green salad for a meal that’s as visually stunning as it is delicious.
Ranch Pork Chop Soup with White Beans
Marvel at the harmonious blend of rustic charm and refined flavors in this Ranch Pork Chop Soup with White Beans, a dish that promises to elevate your culinary repertoire with its comforting yet sophisticated profile.
Ingredients
- 2 pasture-raised pork chops, bone-in, 1-inch thick
- 1 tablespoon clarified butter
- 1 cup diced yellow onion
- 2 cloves garlic, minced
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 4 cups chicken stock, homemade preferred
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1/2 cup heavy cream
- Salt and freshly ground black pepper, to season
Instructions
- Season the pork chops generously with salt and pepper on both sides.
- In a large Dutch oven, heat the clarified butter over medium-high heat until shimmering. Sear the pork chops for 3-4 minutes per side until golden brown. Remove and set aside.
- In the same pot, add the diced onion and sauté for 2-3 minutes until translucent. Add the minced garlic, rosemary, and thyme, cooking for an additional minute until fragrant.
- Pour in the chicken stock, scraping the bottom of the pot to release any browned bits. Bring to a simmer.
- Return the pork chops to the pot, reduce heat to low, and cover. Simmer gently for 20 minutes, or until the pork is tender and cooked through.
- Remove the pork chops and shred the meat, discarding the bone. Return the shredded pork to the pot.
- Add the cannellini beans and heavy cream, stirring to combine. Simmer for an additional 5 minutes to heat through.
- Adjust seasoning with salt and pepper as needed.
Rich and creamy, this soup boasts a velvety texture with the hearty presence of tender pork and creamy white beans. Serve it with a crusty artisanal bread for a complete, satisfying meal that’s as nourishing as it is indulgent.
Ranch Pork Chop Burgers with Caramelized Onions
Glistening under the golden hue of a summer sunset, these Ranch Pork Chop Burgers with Caramelized Onions are a symphony of flavors, marrying the rustic charm of ranch seasoning with the sweet, deep notes of slowly caramelized onions. Perfect for elevating your backyard barbecue or a sophisticated weeknight dinner, this dish promises a delightful culinary journey.
Ingredients
- 4 bone-in, pasture-raised pork chops, 1-inch thick
- 1/4 cup ranch seasoning mix
- 2 tbsp clarified butter
- 2 large yellow onions, thinly sliced
- 1 tbsp granulated sugar
- 1/2 cup beef stock
- 4 brioche burger buns, lightly toasted
- 1/4 cup mayonnaise
- 1 cup arugula
Instructions
- Preheat your grill to medium-high heat, approximately 375°F, ensuring the grates are clean and lightly oiled to prevent sticking.
- Generously coat each pork chop with ranch seasoning mix, pressing gently to adhere. Let them sit at room temperature for 15 minutes to marinate.
- In a large skillet over medium heat, melt clarified butter. Add thinly sliced onions and sugar, stirring occasionally until onions are translucent and begin to caramelize, about 10 minutes.
- Pour in beef stock, scraping any browned bits from the bottom of the skillet. Continue to cook until the liquid has evaporated and onions are deeply caramelized, about 5 more minutes. Remove from heat and set aside.
- Grill the seasoned pork chops for 4-5 minutes per side, or until the internal temperature reaches 145°F, ensuring a juicy finish.
- Spread mayonnaise on the bottom half of each toasted brioche bun. Layer with arugula, followed by a grilled pork chop, and top with a generous spoonful of caramelized onions. Cap with the top half of the bun.
Now, these burgers boast a perfect contrast of textures—the crisp exterior of the pork chop against the soft, buttery bun, while the caramelized onions add a melt-in-your-mouth sweetness. For an extra touch of elegance, serve with a side of truffle-infused fries and a crisp, chilled chardonnay.
Ranch Pork Chop and Sweet Potato Hash
Yielded by the golden hues of dawn, this Ranch Pork Chop and Sweet Potato Hash is a symphony of flavors that marries the rustic charm of ranch seasoning with the sweet, earthy notes of roasted sweet potatoes. Perfect for a leisurely weekend brunch or a hearty dinner, this dish promises a delightful contrast of textures and a burst of comforting aromas.
Ingredients
- 2 bone-in, pasture-raised pork chops (1 inch thick)
- 2 cups sweet potatoes, peeled and diced into 1/2-inch cubes
- 1 tbsp clarified butter
- 1 tbsp extra-virgin olive oil
- 1 tsp ranch seasoning blend
- 1/2 tsp smoked paprika
- 1/4 tsp freshly ground black pepper
- 1/4 tsp sea salt
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, finely chopped
Instructions
- Preheat a cast-iron skillet over medium-high heat and add the clarified butter, allowing it to melt until it shimmers.
- Season the pork chops evenly with ranch seasoning, smoked paprika, black pepper, and sea salt on both sides.
- Sear the pork chops in the skillet for 4 minutes per side, or until a golden crust forms and the internal temperature reaches 145°F. Remove and let rest on a plate.
- In the same skillet, add olive oil and sweet potatoes, sautéing over medium heat for 10 minutes, stirring occasionally to ensure even browning.
- Add minced garlic to the sweet potatoes, cooking for an additional 2 minutes until fragrant.
- Return the pork chops to the skillet, nestling them into the sweet potato hash, and cook together for 2 minutes to meld flavors.
- Sprinkle with fresh parsley before serving.
Best enjoyed straight from the skillet, the pork chops are succulent and richly flavored, while the sweet potato hash offers a caramelized exterior with a tender interior. For an extra touch of elegance, garnish with a drizzle of balsamic reduction or a sprinkle of crumbled goat cheese.
Ranch Pork Chop Nachos with Cheese Sauce
Venturing into the realm of comfort food with a twist, these Ranch Pork Chop Nachos with Cheese Sauce marry the hearty satisfaction of perfectly seared pork chops with the indulgent crunch of nachos, all draped in a velvety cheese sauce that promises to elevate your casual dining experience to gourmet heights.
Ingredients
- 1 lb thick-cut, bone-in pork chops, patted dry
- 2 tbsp ranch seasoning, finely ground
- 1 tbsp clarified butter
- 1 bag (10 oz) tortilla chips, restaurant-style
- 1 cup sharp cheddar cheese, freshly grated
- 1/2 cup Monterey Jack cheese, freshly grated
- 1 cup heavy cream
- 1 tbsp unsalted butter
- 1 tsp Dijon mustard
- 1/4 tsp smoked paprika
- 1/4 cup fresh cilantro, finely chopped
- 1 jalapeño, thinly sliced (seeds removed for less heat)
Instructions
- Preheat your oven to 375°F (190°C) to warm the tortilla chips later.
- Season the pork chops evenly on both sides with the ranch seasoning, ensuring a thorough coat for maximum flavor.
- Heat the clarified butter in a large skillet over medium-high heat until it shimmers, then add the pork chops. Sear for 4 minutes per side, or until a golden crust forms and the internal temperature reaches 145°F (63°C). Rest the chops under foil for 5 minutes before slicing thinly against the grain.
- While the pork rests, spread the tortilla chips on a baking sheet and warm in the oven for 5 minutes to enhance their crispness.
- For the cheese sauce, combine the heavy cream, unsalted butter, and Dijon mustard in a saucepan over medium heat. Whisk continuously until the mixture begins to simmer, then gradually add the grated cheeses, stirring until fully melted and smooth. Stir in the smoked paprika for a subtle depth of flavor.
- Assemble the nachos by layering the warmed chips, sliced pork, and cheese sauce. Garnish with fresh cilantro and jalapeño slices for a vibrant finish.
Offering a symphony of textures from the crisp chips to the tender pork, and a flavor profile that balances the tangy ranch with the smoky cheese sauce, these nachos are a showstopper when served family-style on a large platter, encouraging guests to dive in with both hands.
Conclusion
Concluding our roundup, these 20 ranch pork chop recipes offer a versatile and flavorful solution for any meal, from weeknight dinners to special gatherings. We hope you’re inspired to try them out and find new favorites. Don’t forget to share which recipe you loved most in the comments and pin this article on Pinterest to keep these delicious ideas handy for your next cooking adventure!
Michael Johnson is the founder of Pan Mastery, Inspired by his blacksmith grandfather’s legacy has a deep appreciation for hand-crafted pots and pans, he provides invaluable guides, reviews, and recipes to enhance your culinary journey.