Baked Ranch Pork Chops | pork chop recipes
Let’s be honest, pork chops don’t always get the love they deserve. I’ve been guilty of calling them ‘the boring cousin of steak’ more than once. But trust me on this one—these baked ranch pork chops will change your mind. They’re juicy, full of flavor, and take almost no effort at all.
I love quick pork chop recipes because life doesn’t always give us an hour to spend at the stove. This one is a keeper for weeknights when you’re tired but still want something that feels home-cooked. And yes, it totally falls into that secret club of keto pork chop recipes, which makes it even better.
Think of it as the middle ground between comfort food and smart eating. I’ve used this recipe as part of my pork chop dinner ideas rotation, and it always comes through—whether I’m cooking just for myself or for friends who show up hungry. So if you’ve been looking for recipes for pork chops that are foolproof and flavorful, this is it.
Servings: 4 servings
Ingredients
- 4 bone-in pork chops (about 1 inch thick)
- 2 tbsp olive oil
- 2 tbsp dry ranch seasoning mix
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp smoked paprika
- Salt and black pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Pat the pork chops dry with paper towels. This helps them get that golden finish.
- Rub both sides of the chops with olive oil.
- Mix ranch seasoning, garlic powder, onion powder, paprika, salt, and pepper in a small bowl.
- Sprinkle the mixture evenly on both sides of the pork chops and rub it in gently.
- Place the chops on a baking sheet lined with parchment paper or foil.
- Bake for 20-22 minutes, depending on thickness, until internal temperature reaches 145°F (63°C).
- Let them rest for 5 minutes before serving. Garnish with fresh parsley if you like.