Baked Ranch Pork Chops
Baked ranch pork chops are a quick, flavor-packed dinner made with just a few simple ingredients. The pork chops come out juicy and tender with a golden, ranch-seasoned crust that makes this meal an easy weeknight favorite.
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A Quick Look at the Recipe
✅ Recipe Name: Ranch Oven Baked Pork Chops
🕒 Ready In: ~35 minutes
👪 Serves: 4 servings
🍽 Calories: ~370 per pork chop (estimated)
🥣 Main Ingredients: Bone-in pork chops, olive oil, ranch seasoning
📖 Dietary Info: Naturally gluten-free; simple, real-food ingredients
👌 Difficulty: Very easy - minimal prep and a quick bake with a broiled finish
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This ranch pork chop recipe coats bone-in pork chops with olive oil and ranch seasoning, then bakes them until perfectly cooked before finishing under the broiler for added color and flavor. Whether you're searching for baked ranch pork chops, a simple oven baked pork chop recipe, or a no-fuss dinner that requires almost no prep, this method delivers consistently juicy results with minimal effort.
If you want more simple dinner ideas, try pairing these ranch oven baked pork chops with quick sides like Maple Glazed Carrots, Asparagus Casserole, and Scalloped Potatoes to round out an easy, satisfying meal.
Jump to:
- A Quick Look at the Recipe
- Why You'll Love these Baked Ranch Pork Chops:
- Key Ingredients:
- Easy Substitutions & Variations:
- How To Make Baked Ranch Pork Chops:
- Recipe Notes & Tips:
- How to Store:
- Baked Ranch Pork Chops FAQs:
- More Pork Recipes You'll Love
- Get a FREE Healthy Meal Planning Ebook
- Baked Ranch Pork Chops
Why You'll Love these Baked Ranch Pork Chops:
Quick and Easy: Minimal prep and simple ingredients make this a weeknight favorite.
Full of Flavor: Ranch seasoning adds a bold, savory kick to every bite.
Juicy and Tender: Baking then broiling locks in moisture and adds a golden finish.
Versatile: Great with mashed potatoes, roasted veggies, or a fresh salad.
Family-Friendly: A picky-eater-approved dish that's both comforting and satisfying.
Key Ingredients:
- pork chops: Bone-in pork chops provide more flavor and retain moisture better during baking. You can also use boneless chops, but reduce cook time slightly.
- ranch seasoning: Use a store-bought packet or homemade ranch mix for a more customizable flavor.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Use boneless chops: Boneless pork chops cook faster, so reduce the baking time by 3-5 minutes to prevent overcooking.
- Swap the seasoning: Replace ranch seasoning with Italian seasoning, garlic herb blend, or Cajun seasoning for a different flavor profile.
- Add a breadcrumb coating: Mix ranch seasoning with panko or crushed crackers for a crispier crust on the pork chops.
- Make it dairy-free: Choose a dairy-free ranch seasoning blend to keep the same flavor while avoiding milk-based ingredients.
- Add vegetables to the pan: Bake the pork chops alongside potatoes, green beans, or carrots for a complete one-pan meal.
How To Make Baked Ranch Pork Chops:
- Step 1: Preheat the oven to 400°F. Arrange the pork chops in an oven-safe baking dish in a single layer. Drizzle with olive oil and rub it evenly over both sides of each chop. Sprinkle the ranch seasoning over the pork chops, coating both sides evenly.
- Step 2: Bake uncovered for 20 minutes, or until the pork chops are nearly cooked through. Switch the oven to broil and broil for about 5 minutes, until the tops are browned. Remove from the oven, loosely tent with foil, and let rest for 10 minutes before serving.
Recipe Notes & Tips:
- Broil for crisp edges: Broiling at the end gives the pork chops a caramelized, golden-brown finish, don't skip it.
- Use a meat thermometer: Pork chops are done when they reach an internal temperature of 145°F.
- Avoid overcrowding: Space the chops evenly in the baking dish so they cook uniformly.
- Let them rest: Covering the pork chops with foil after baking helps the juices redistribute, keeping the meat tender.
- Double the batch: Easily scale the recipe for meal prep or larger families.
- Marinate ahead of time: For deeper flavor, coat the pork chops in oil and ranch seasoning and refrigerate for up to 8 hours before baking.
- Add vegetables: Toss potatoes or carrots in a bit of olive oil and ranch seasoning and roast them in the same dish for an easy one-pan meal.
How to Store:
Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Reheating: Reheat in a 350°F oven for 10-12 minutes or in a skillet over low heat until warmed through. To prevent drying out, add a splash of broth or cover with foil while reheating.
Freezer: Freeze cooked pork chops in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
Baked Ranch Pork Chops FAQs:
Ranch pork chops generally bake for about 20 minutes at 400°F, depending on the thickness of the chops. Bone-in pork chops may take slightly longer, and the internal temperature should reach 145°F for safe, juicy results.
You don't need to marinate pork chops for ranch pork chops because the seasoning mixture coats the meat well during baking. However, letting the chops sit for 15-20 minutes after seasoning can enhance flavor.
Yes, boneless pork chops work well in ranch oven baked pork chops, but they cook faster. Reduce the oven time by a few minutes to prevent them from drying out.
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Baked Ranch Pork Chops
Ingredients
- 2 pounds bone-in pork chops
- 2 tablespoons olive oil
- 2 tablespoons ranch seasoning
Instructions
- Preheat the oven to 400°F. Arrange the pork chops in an oven-safe baking dish in a single layer.
- Drizzle with olive oil and rub it evenly over both sides of each chop. Sprinkle the ranch seasoning over the pork chops, coating both sides evenly.
- Bake uncovered for 20 minutes, or until the pork chops are nearly cooked through.
- Switch the oven to broil and broil for about 5 minutes, watching closely, until the tops are lightly browned. Remove from the oven, loosely tent with foil, and let rest for 10 minutes before serving.
Video
Nutrition
Notes
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- Broil for crisp edges: Broiling at the end gives the pork chops a caramelized, golden-brown finish, don't skip it.
- Use a meat thermometer: Pork chops are done when they reach an internal temperature of 145°F.
- Avoid overcrowding: Space the chops evenly in the baking dish so they cook uniformly.
- Let them rest: Covering the pork chops with foil after baking helps the juices redistribute, keeping the meat tender.
- Double the batch: Easily scale the recipe for meal prep or larger families.
- Marinate ahead of time: For deeper flavor, coat the pork chops in oil and ranch seasoning and refrigerate for up to 8 hours before baking.
- Add vegetables: Toss potatoes or carrots in a bit of olive oil and ranch seasoning and roast them in the same dish for an easy one-pan meal.
My picky son who usually fusses about meat dishes absolutely loved these pork chops. Great recipe.
I cooked this following the instructions. It turned out well and tasted good. I think I will try it again but marinate the chops in oil and vinegar or lemon juice. I will definitely be making it again.
Very Good!!!!
I made this everyone loved it!!!!!!
What kind of ranch seasoning did you use ?
Would these be ok to use air fryer?
Should be fine!:)
Absolutely the best pork chops I’ve ever had easy easy I even put r Ranch powder in my mashed potatoes to die for this is my second time in three weeks the best do it don’t add salt
I'm making this tonight but i only have Boneless chop's hope it will turn out ok
Do you cover the pork chops? These sound great!
I did not cover them and they came out a bit dry. I think the next time I will cover them until the broiler step at the end.
Otherwise, they were very flavorful and worth another attempt.
These pork chops are so good and tender, my husband and picky daughter love them!
What timing would you recommend for 1/5" thick boneless pork chops and broiler seeing high or low?!
My husband loved this! My grocery store had only thin cut bone-in chops left so I chose a 2” thick boneless. I cooked it for about 1/2 hour until it reached 140 degrees internal temp before broiling. It was very juicy, tender and tasty. Thank you!
OMG! I've made it three times, the last time I added a pack of onion soup mix, it was delicious!!
Thanks to your comment I added a packet of onion soup to this recipe tonight! Thank you!
Did u substitute it for ranch or use both?