One-Pan Creamy Ranch Pork Chops (Print-Friendly Version)
Tender pork chops and potatoes cook together in a creamy ranch sauce, creating a comforting meal with minimal effort.
# What You’ll Need to Make This:
→ Main Ingredients
01 -
4 bone-in pork chops, approximately 2.5 cm thick
02 -
450 g baby gold potatoes, halved
→ Seasonings
03 -
2 teaspoons ranch seasoning mix
04 -
1 teaspoon garlic powder
05 -
1 teaspoon onion powder
06 -
Salt, to taste
07 -
Freshly ground black pepper, to taste
08 -
Fresh parsley, chopped (garnish)
→ Liquids and Fats
09 -
1 tablespoon olive oil
10 -
240 ml heavy cream
11 -
240 ml chicken broth
# How to Prepare:
01 -
Set the oven to 200°C and allow it to fully preheat before cooking.
02 -
Pat pork chops dry with paper towels. Generously season both sides with salt, black pepper, and 1 teaspoon ranch seasoning mix.
03 -
In a large mixing bowl, toss halved baby gold potatoes with olive oil, remaining ranch seasoning, garlic powder, onion powder, salt, and pepper until evenly coated.
04 -
Heat a large oven-safe skillet over medium-high heat. Add a drizzle of olive oil. Sear pork chops for 3–4 minutes per side, until golden brown. Remove pork chops and set aside.
05 -
In the same skillet, add the seasoned potatoes. Pour in chicken broth and heavy cream. Stir to combine and bring to a gentle simmer.
06 -
Nestle the seared pork chops into the skillet with the creamy potato mixture.
07 -
Transfer the skillet to the preheated oven and bake for 20–25 minutes, until pork chops are cooked through (internal temperature 63°C) and potatoes are tender.
08 -
Remove from the oven. Garnish with chopped fresh parsley and serve hot, ensuring the sauce is spooned over the pork chops and potatoes.
# Extra Tips:
01 -
Rest pork chops for several minutes before serving to retain maximum juiciness.