These baked ranch pork chops are an incredibly delicious and easy-to-make main course meal that only requires a few simple ingredients! Pork chops are coated with extra virgin olive oil and a packet of Hidden Valley dry ranch mix before the oven bakes them to tasty, juicy perfection. This dish is ideal for any busy weeknight dinner!
Pair with my buttered peas & carrots, yellow mashed potatoes, or broccoli & cheese,
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Elevate your pork dinner menu with these tangy and juicy pork chops perfectly seasoned with a dry ranch mix packet, salt, pepper, and paprika! This easy recipe only takes 10 minutes to prepare, and then the oven takes over.
The result is flavorful pork chops that will impress even the pickiest eaters. Trust me, once you try them for yourself, you'll quickly add this dish to the top of your go-to list of main course recipes!
🥘 Ingredients
I love keeping packets of dry ranch mix on hand to make easy meals like this one! The best thing about this recipe is that you get so much flavor with just a few simple ingredients.
- Ranch Mix - 1 packet Hidden Valley Ranch dry mix packet. 1 packet is equal to 1 ounce.
- Salt & Pepper - ⅛ teaspoon of each, salt & pepper, to taste.
- Paprika - 1 pinch of paprika or use a paprika substitute.
- Pork Chops - 1 pound of pork chops. You can use bone-in, boneless pork loin, or thick-cut chops.
- Olive Oil (optional)- 1 tablespoon of extra virgin olive oil, optional but highly recommended.
- Parsley (optional)- 1 tablespoon of chopped parsley or a parsley substitute for garnish.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Ranch Pork Chops
It really can't get easier than these tasty pork chops that only require 10 minutes of prep work before the oven takes over the work! You will need a baking sheet, a small mixing bowl, measuring spoons, a meat thermometer, and a silicone whisk to get started.
One pound of pork chops will make around 4 servings! There's plenty for everyone to enjoy, especially if you make a few sides to go with.
- Prep. Preheat your oven to 450°F (232°C) and line a rimmed baking sheet with aluminum foil.
- Mix seasonings. Combine the 1 packet Hidden Valley Ranch dry mix packet and seasoning (⅛ teaspoon each, salt & pepper, 1 pinch paprika) in a small mixing bowl. Use a whisk to mix the seasoning thoroughly.
- Season pork. Coat 1 pound of pork chops with 1 tablespoon of olive oil (if using), then sprinkle the seasoning mixture over both sides of the pork chops. Place the pork chops onto your prepared baking sheet. Use a rack to place the pork chops on if desired.
- Cook chops. Bake at 450°F (232°C) for 16-20 minutes or until the pork chops reach an internal temperature of 145°F (63°C) as read by a digital meat thermometer.
- Rest & serve. Remove the pork chops from the oven and let them rest for 5 minutes before serving. Garnish with chopped fresh 1 tablespoon of parsley, if using.
These juicy pork chops will go well with a large variety of side dishes; check out my post on what to serve with pork chops. Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- I used 1½ pounds of bone-in center-cut pork chops, approximately ¾ inch thick, for my ranch pork chops. If you use thick chops, they will require additional time in the oven.
- Although olive oil is optional in this recipe, I highly recommend using it so the seasoning sticks to the chops more easily. It will also help your pork chops to brown evenly in the oven.
- Follow this helpful chart to reach your desired level of doneness. Make sure to use a meat thermometer to check that the pork chops reach at least an internal temperature of 145°F (63°C).
- Medium-Rare: 145-150°F (63-66°C)
- Medium: 150-155°F (66-68°C)
- Medium-Well: 155-160°F (68-71°C)
- Well Done: 160°F (71°C)
🥡 Storing & Reheating
Place your leftovers in an airtight container or plastic storage bag with the excess air let out. Store in your fridge for up to 3-4 days.
Freezing
Wrap your pork chops in plastic cling wrap and a layer of aluminum foil. Then store in a freezer-safe container or heavy-duty freezer storage bag in your freezer for up to 3 months. Defrost in your fridge overnight before reheating.
Reheating
Preheat your oven to 350°F (175°C) and place your pork chops in a baking dish. Sprinkle some water or broth on the chops and bake for 10-15 minutes or until heated to your liking.
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❓ Recipe FAQs
The cooking time for baking pork chops in the oven will vary depending on the thickness of the pork chops and your desired level of doneness. In general, it should take between 16-20 minutes at 450°F (232°C). It's important to always use a meat thermometer when cooking pork to make sure that they are at least cooked to an internal temperature of 145°F (63°C), which will be medium-rare.
Yes! If you'd like to prepare your pork chops in advance, you can season them and store them in the refrigerator in an airtight container or storage bag for up to 24 hours. Then, when you're ready to cook, preheat your oven and cook as directed above!
If this happened, then you might have overcooked the pork chops. Overcooking is one of the most common reasons why pork chops become tough. If they are cooked for too long, they can dry out and become chewy. Feel free to check your pork chops at the 16-minute mark to see if they are done; if not, a couple of minutes longer is all that it will take.
🥓🥩 More Great Pork Recipes
- Instant Pot Porketta Roast - This easy and delicious roast is full of Italian flavor from my homemade porketta seasoning!
- Slow Cooker Pork Loin - An all-in-one meal that's incredibly easy to prepare before your slow cooker takes over!
- Moo Shu Pork - A quick Chinese dish that has strips of tender pork meat and vegetables in a savory sauce!
- Dublin Coddle - A classic, hearty Irish stew featuring sausage, pork, and tender potatoes!
- Ham Steaks - This 3-ingredient pork dish can be enjoyed any time of the day!
- Slow Cooker Pork Ribeye Roast - A simple and effortless way to get a juicy and tender pork main course!
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📖 Recipe Card
Baked Ranch Pork Chops
Ingredients
- 1 packet Hidden Valley Ranch dry mix packet (1 packet is equal to 1 ounce)
- ⅛ teaspoon each, salt & pepper (to taste)
- 1 pinch paprika
- 1 lb pork chops (bone-in, boneless pork loin, or thick-cut chops)
- 1 tablespoon olive oil (optional, extra virgin)
- 1 tablespoon parsley (optional, chopped for garnish)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Preheat your oven to 450°F (232°C) and line a rimmed baking sheet with aluminum foil.
- Combine the 1 packet Hidden Valley Ranch dry mix packet and seasoning (⅛ teaspoon each, salt & pepper, 1 pinch paprika) in a small mixing bowl. Use a whisk to mix the seasoning thoroughly.
- Coat 1 lb pork chops with 1 tablespoon olive oil (if using), then sprinkle the seasoning mixture over both sides of the pork chops. Place the pork chops onto your prepared baking sheet. Use a rack to place the pork chops on if desired.
- Bake at 450°F (232°C) for 16-20 minutes or until the pork chops reach an internal temperature of 145°F (63°C) as read by a digital meat thermometer.
- Remove the pork chops from the oven and let them rest for 5 minutes before serving. Garnish with chopped fresh 1 tablespoon parsley, if using.
Notes
- I used 1½ pounds of bone-in center-cut pork chops, approximately ¾ inch thick, for my ranch pork chops. If you use thick chops, they will require additional time in the oven.
- Although olive oil is optional in this recipe, I highly recommend using it so the seasoning sticks to the chops more easily. It will also help your pork chops to brown evenly in the oven.
- Follow this helpful chart to reach your desired level of doneness. Make sure to use a meat thermometer to check that the pork chops reach at least an internal temperature of 145°F (63°C).
- Medium-Rare: 145-150°F (63-66°C)
- Medium: 150-155°F (66-68°C)
- Medium-Well: 155-160°F (68-71°C)
- Well Done: 160°F (71°C)
- To store: Place your leftovers in an airtight container or plastic storage bag with the excess air let out. Store in your fridge for up to 3-4 days.
- To freeze: Wrap your pork chops in plastic cling wrap and then a layer of aluminum foil. Then store in a freezer-safe container or heavy-duty freezer storage bag in your freezer for up to 3 months. Defrost in your fridge overnight before reheating.
- To reheat: Preheat your oven to 350°F (175°C) and place your pork chops in a baking dish. Sprinkle some water or broth on the chops and bake for 10-15 minutes or until heated to your liking.
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