Baked Ranch Butter Pork Chops
It doesn’t get much easier than these Baked Ranch Butter Pork Chops! They’re made with only 4 ingredients and come out so juicy, flavorful, and tender!
A Quick, No Fuss Dinner Recipe
Baked Ranch Butter Pork Chops are super easy to make and you really only need a few ingredients. This pork chop recipe only requires 10 minutes to prep too. It’s a great dinner for those busy nights and it’s versatile and can be served with a bunch of different sides. These savory pork chops have the best ranch-seasoned butter sauce that’s to die for.
I made these yesterday and they turned out juicy and so delicious. Didn’t change a thing and we loved them!
– Jan
Frequently Asked Questions:
You can serve these pork chops with any of your favorite sides. Some of my favorites to serve with these chops are a big green salad, green beans, carrots, steamed broccoli, mashed potatoes, egg noodles, rice and steamed veggies, etc.
Don’t worry, you aren’t the only one who is nervous about drying out your pork chops. Since they’re such a lean meat, you can dry them out so easily. So, my personal favorite hack to help prevent this (if I have time) is by brining them first. Brining your pork chops is a super easy thing to do. Just dissolve 3 Tablespoons of salt in 4-5 cups of cold water in a large bowl. Then plop the chops right in the brining solution before covering the bowl and refrigerating it to let it soak for 30 minutes. Then proceed with the recipe as written.
Pork Chop Thickness is KEY: This recipe is designed for boneless pork chops that are about 1 inch thick. If your pork chops are thinner or thicker, you will need to adjust the cooking time.
Thinner Chops (1/2 inch): Start checking for doneness around 15 minutes. They might be done as quickly as 12-13 minutes. Some oven temperatures have hot spots so can cook food quicker than others.
Thicker Chops (1 1/2 – 2 inches): Will likely need 25-30 minutes. Start checking around 20-25 minutes, and add time in 5-minute increments.
The only reliable way to ensure your pork chops are cooked through but still juicy is to use a meat thermometer (paid affiliate link). Insert the thermometer into the thickest part of the chop, avoiding the butter. The USDA recommends cooking pork to an internal temperature of 145°F (63°C). It will be slightly pink in the center, which is perfectly safe and ensures it’s not overcooked.
No but I do like to let the pork chops rest for 3-5 minutes after removing them from the oven. The internal temperature will continue to rise slightly (carryover cooking), and the juices will redistribute, resulting in a more tender chop.
Baking the pork chops uncovered allows for:
Better Browning: The tops of the pork chops will brown nicely, creating a more appealing appearance and flavor.
Evaporation: Some of the moisture will evaporate, concentrating the ranch and butter flavors.
Crisper Texture: The surface of the pork chops will be slightly crisper than if they were covered.
You could add vegetables like sliced onions, bell peppers, or baby potatoes to the baking dish along with the pork chops. Toss them with a little olive oil and some of the ranch seasoning.
Use a spicy ranch seasoning mix or add a pinch of red pepper flakes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze for up to 3 months.
Ingredients Needed: (See Recipe Card Below For The Full Recipe)
- boneless pork chops– I tested this recipe with 1 inch thick boneless pork chops. You could make it with other cuts, you may just need to adjust the temperature.
- unsalted butter– I went with unsalted butter since the ranch seasoning already has salt in it but there is not much salt in salted butter so if that is all you have, then certainly use it.
- ranch seasoning– use store bought, or if you prefer, you can make your own Homemade Ranch Seasoning.
- fresh minced parsley– this is an optional ingredient. I think it just adds a nice touch of color but it’s not absolutely necessary.
How To Make Baked Ranch Butter Pork Chops:
Preheat oven to 400F degrees. Pat pork chops dry with a paper towel and place into a 9×13-inch or similar sized baking dish. Sprinkle ranch seasoning evenly across the top of each pork chop.
Place a pat of butter onto each pork chop. Bake in the oven uncovered for 15-20 minutes, or until the internal temperature of the pork chops reaches 145F. You do not want to overcook the pork chops or they will come out dry.
It is optional but I like to let the pork chops rest for abut 5 minutes before serving. Serve over mashed potatoes or rice, enjoy!
Craving More Pork Chop Recipes?
Baked Ranch Butter Pork Chops
Ingredients
- 4 boneless pork chops (about 1 inch thick)
- 1 ounce packet ranch seasoning
- 4 Tablespoons unsalted butter, sliced into pats
- fresh minced parsley (optional, for garnish)
Instructions
- Preheat oven to 400F degrees.
- Pat 4 boneless pork chops (about 1 inch thick) dry with a paper towel and place into a 9×13-inch or similar sized baking dish.
- Sprinkle 1 ounce packet ranch seasoning evenly across the top of each pork chop. Note: if you prefer, you can flip them over and sprinkle on the other side as well.
- Place a pat of butter onto each pork chop.
- Bake in the oven, uncovered, for about 15-20 minutes, or until the internal temperature of the pork chops reaches 145F. You do not want to overcook pork chops or they will come out dry.
- I like to let the pork chops rest for about 3-5 minutes after taking them out of the oven. Top with fresh minced parsley (optional.) Serve over mashed potatoes or rice, enjoy!
Video
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
- Worried about your pork chops coming out dry? Try brining them first if you have time. Just dissolve 3 Tablespoons of salt in 4-5 cups of cold water in a large bowl. Then put the chops right in the brining solution before covering the bowl and refrigerating it to let it soak for 30 minutes. Then proceed with the recipe as written.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
I used boneless, skinless chicken breasts. It was really good and easy to make. Everyone loved them. I will definitely make this again.
Hi Brandie,
Why are boneless pork chops used? Don’t bone-in pork chops have more flavor?
Regardless, this recipe sounds like a keeper, I am going to make them later this week.
These were delicious…moist and tender. I made these several weeks ago and panicked today when I couldn’t find the recipe. So relieved to locate it as it is a keeper. I did the homemade ranch mix…highly recommend. Thank you for sharing…
This was a super easy, but delicious recipe. I didn’t have ranch powder or the ingredients for homemade ranch powder, so used the seasonings I had. What makes this recipe delicious is the technique. I had one pork chop thinner then the other, so I just took it out sooner once it reached temp. I usually cook pork chops as I do steaks (high heat in my cast iron), but this is a cleaner, easier, and more delicious method.
Tried this recipe with French cut bone-in pork chops, but half the pack of ranch seasoning…excellent!!!
I think this would be a wonderful recipe
I made these yesterday and they turned out juicy and so delicious. Didn’t change a thing and we loved them!