Baked Ranch Pork Chops
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Baked Ranch Pork Chops can be thrown together in a snap for a quick, flavorful meal. Enjoy each juicy bite of boneless pork coated in a homemade seasoning blend!
Ranch Baked Pork Chops
This recipe for oven baked pork chops with ranch is one that you’ll come back to again and again. It’s easy to make, and the chops turn out perfectly tender and juicy.
All you need is a simple blend of dry buttermilk powder and spices to pack this dish full of flavor!
Don’t want to cook your boneless ranch pork chops in the oven? Serve up the same tangy flavors with this slow cooker version instead.
Make it a full meal with some freshly cooked pasta to soak up all of that creamy sauce. We also have a cast iron pork chop with apples that is fabulous!
I also have a super simple air fryer boneless pork chops recipe, or cook the meat with a delicious gravy in your Instant Pot!
Ranch Baked Pork Chops – Tips and Tricks
- Prep ahead! If these ranch pork chops become a part of your regular rotation, you can mix up a big batch of the seasoning and store it in a sealed container.
Then, measure out about ½ cup of the mixture to make this recipe.
- Tip for easy cleanup: Line your baking sheet with foil first. When it’s time to do the dishes, just crumple it up and throw it away. Easy peasy!
- Short on time? Replace the homemade seasoning mix with two packets of dry ranch dressing mix instead.
- Use a meat thermometer. The thickness of each chop will affect the overall cooking time. Once they reach an internal temperature of 145°F, they’re done!
Juicy ranch baked pork chops go great with roasted potatoes (you can make them in the air fryer too!) or some steamed green vegetables
In the warmer months, pair them any of our pasta salads or some corn on the cob.
Baked Ranch Pork Chops FAQ
Absolutely! Once cooled, wrap each of the ranch baked pork chops tightly in plastic and place them in a freezer bag for extra protection. Freeze for 3 to 4 months and thaw in the refrigerator before reheating.
You can also keep leftovers in the refrigerator for up to 4 days. Heat them in the oven or microwave until warmed through.
It’s a shelf-stable version of the dairy ingredient, made by concentrating the liquid and drying it into a powder. It’s often found in the baking aisle near the evaporated milk.
In case you can’t find it at your local store, you can also purchase it online. It will last for years in a cool, dry pantry.
Be sure to cover them with foil when they first go in the oven. This helps lock in the moisture before it’s time for them to brown.
You could also add a little chicken stock to the pan while it bakes, and don’t forget to let the meat rest before slicing!
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Other Oven Baked Meals
Baked Ranch Pork Chops
- 4 boneless pork chops, thick cut 1-inch
- 1/4 cup dry buttermilk powder
- 2 teaspoons dried parsley
- 2 teaspoons garlic powder
- 2 teaspoons paprika
- 1 teaspoon dried dill weed
- 1 teaspoon dried minced onions
- 1 teaspoon sea salt
- 1/2 teaspoon dried chives
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground black pepper
- scallions, sliced (optional garnish)
- Preheat the oven to 400°F.
- Add all seasoning ingredients to a shallow bowl or plate and mix thoroughly with a spoon to combine.
- Dip each pork chop in the ranch seasoning, turning it over to coat both sides. Shake off excess, then transfer onto a rimmed baking sheet or casserole dish.
- Cover the pan with aluminum foil and place the seasoned pork chops in the oven. Bake for 10 minutes.After 10 minutes, remove the foil, and use tongs to flip the pork chops over. Continue baking for 5 – 15 minutes. Pork chops are done when the internal temperature at the thickest portion of meat reaches 145°F.
- Let pork chops rest for 5 minutes before serving. If desired, sprinkle scallions over the chops for garnish. Serve while warm, and enjoy!
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published June 2018, updated and republished January 2023
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These are pretty tasty! I made these the day before and marinated them in the refrigerator overnight. Finger licking good!
I’m curious about the buttermilk powder…why not a liquid buttermilk and can the powder be substituted with anything else?
I was wondering the same thing. I have no idea what buttermilk powder is????
You give great instructions…except for omitting the temperature of the oven…
Thanks for catching that, Ana! Bake the chops in the oven at 400 degrees Fahrenheit.
TSRI Team member,
I’ve been afraid to cook pork, but wanted to give it a shot. I have to say it came out so much better than I expected! I think I’ll be making pork often now that I feel comfortable doing it.
Can you just use hidden valley ranch mix instead?
I was wondering the same thing
I didn’t see a response to AJ and Julie’s question above. Can you use dry Hidden Valley Ranch mix in place of the dry buttermilk powder?