Creamy Ranch Pork Chops
These Creamy Ranch Pork Chops are seared until golden, then simmered in a rich ranch sauce made with cream, sour cream, and savory seasonings. Juicy, flavorful, and ready in about 40 minutes.
Servings: 4
Calories: 640kcal
Equipment
Ingredients
Pork Chops
- 4 pork chops bone-in, about 1 inch thick
- salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons olive oil
Creamy Ranch Sauce
- 1 tablespoon butter unsalted
- 1 small onion finely chopped
- 2 cloves garlic minced
- 10.5 ounces cream of mushroom soup 1 can
- 1 ounce ranch dressing mix 1 packet
- 1 teaspoon mustard powder
- ½ cup chicken broth low sodium
- 1 cup heavy cream
- ½ cup sour cream
- fresh parsley chopped, for garnish
Instructions
- Season the pork chops on both sides with salt, pepper, garlic powder, and onion powder.
- In a large skillet, heat the olive oil over medium-high heat. Once hot, add the seasoned pork chops. Sear them for about 4-5 minutes on each side until they're nicely browned. Then, remove the chops from the skillet and set aside.
- In the same skillet, melt the butter. Add the chopped onion, cooking until it's soft and translucent. Add the minced garlic and cook for another minute, just until fragrant.
- Stir in the cream of mushroom soup, ranch dressing mix, and mustard powder. Mix well to combine all the flavors.
- Pour in the chicken broth and heavy cream. Stir the sauce and bring it to a simmer. Let it cook for a few minutes to thicken slightly.
- Reduce the heat and stir in the sour cream until well incorporated.
- Return the pork chops to the skillet, immersing them in the sauce. Cook for a few more minutes, or until the pork chops are fully cooked and the sauce is creamy and heated through.
- Garnish with chopped fresh parsley before serving. Serve with mashed potatoes and green beans.
Video
Notes
- Use pork chops that are about 1 inch thick. Thinner chops cook too quickly and can dry out.
- Sear the chops properly before making the sauce. That golden crust builds flavor you cannot get any other way.
- Cook the garlic briefly and do not let it brown. Burnt garlic will make the sauce bitter.
- Use low sodium broth and taste before adding extra salt. Ranch seasoning already contains salt.
- Stir the sour cream in over low heat so the sauce stays smooth and does not separate.
- Pork is perfectly cooked at 145°F (63°C). Use a meat thermometer for accuracy and avoid overcooking.
- To store leftovers, refrigerate in an airtight container for up to 3 days. The sauce will thicken in the fridge.
- To reheat, warm gently in a covered skillet over low heat. Add a splash of broth or water to loosen the sauce as needed.
- To freeze, place cooled pork chops and sauce in a freezer safe container for up to 2 months. Thaw overnight in the refrigerator and reheat slowly to maintain the sauce texture.
Nutrition
Serving: 1serving | Calories: 640kcal | Carbohydrates: 14g | Protein: 36g | Fat: 48g | Saturated Fat: 24g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Trans Fat: 0.2g | Cholesterol: 185mg | Sodium: 1160mg | Potassium: 761mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1147IU | Vitamin C: 3mg | Calcium: 93mg | Iron: 2mg
