Baked Ranch Pork Chops
Ranch seasoning is a dry blend of the herbs and alliums that flavour ranch dressing: dill, parsley, chives, garlic and onion. Mixing your own takes two minutes and lets you decide how much salt goes in. Half the blend coats chunks of potato, which get a 15-minute head start in a hot oven, and the other half goes on boneless pork chops that join them on the same sheet pan until they reach 71°C (160°F). The whole dinner is gluten-free as written.
By Ben Kowalski
Published
- Prep Time
- 10 mins
- Cook Time
- 35 mins
- Rest
- 5 mins
- Total Time
- 50 mins
- Servings
- 4 servings
How do you make Baked Ranch Pork Chops?
Mix dried parsley, dill and chives with garlic powder, onion powder, paprika, salt and pepper. Toss 700 g potato chunks with oil and half the blend and roast at 220°C (425°F) for 15 minutes. Add 4 boneless pork chops, 2-2.5 cm thick, rubbed with oil and the rest of the blend, and roast for 15-18 minutes, until 71°C (160°F) inside. Rest for 5 minutes.
- Total time
- 50 mins
- Calories
- 505 per serving
- Protein
- 41 g
- Yield
- 4 servings
- Difficulty
- Easy
- Method
- Baking
Ingredients
Ranch seasoning
Potatoes
Pork chops
To serve
Equipment
Large rimmed baking sheet (about 33 x 46 cm / 13 x 18 inch) · Small bowl · Instant-read thermometer
Quick Directions
Heat the oven
Heat the oven to 220°C (425°F) with a rack in the centre.
Mix the ranch seasoning
Stir the parsley, dill, chives, garlic powder, onion powder, paprika, salt and pepper together in a small bowl, crumbling the dried herbs between your fingers as you add them.
Start the potatoes
Put the potatoes on a large rimmed baking sheet, drizzle with the 2 tbsp olive oil, sprinkle with one portion of the seasoning and toss until evenly coated.
Season the chops
While the potatoes roast, pat the pork chops dry with paper towels.
Roast the chops with the potatoes
Take the tray out, turn the potatoes and push them towards the edges.
Rest and serve
Move the chops to a plate, cover loosely with foil and rest for 5 minutes.
Step-by-Step Instructions
Every step for making baked ranch pork chops, written out in full.
Heat the oven
Heat the oven to 220°C (425°F) with a rack in the centre.
Mix the ranch seasoning
Stir the parsley, dill, chives, garlic powder, onion powder, paprika, salt and pepper together in a small bowl, crumbling the dried herbs between your fingers as you add them. Divide the blend into two equal portions.
Start the potatoes
Put the potatoes on a large rimmed baking sheet, drizzle with the 2 tbsp olive oil, sprinkle with one portion of the seasoning and toss until evenly coated. Spread them out, cut sides down, and roast for 15 minutes.
Season the chops
While the potatoes roast, pat the pork chops dry with paper towels. Rub them all over with the 1 tbsp olive oil, then sprinkle the second portion of seasoning over both sides and press it on.
Roast the chops with the potatoes
Take the tray out, turn the potatoes and push them towards the edges. Lay the chops in the centre with a little space between them. Roast for 15-18 minutes, until the potatoes are golden and tender and the thickest part of each chop reads 71°C (160°F) on an instant-read thermometer. Start checking 2 cm (3/4 inch) chops after 12 minutes. If the chops are done first, move them to a plate to rest and give the potatoes a few more minutes.
Rest and serve
Move the chops to a plate, cover loosely with foil and rest for 5 minutes. Leave the potatoes on the tray to keep warm. Scatter everything with fresh parsley or chives and serve with ranch dressing or a yogurt ranch dip on the side.
Recipe Tips
- Choose chops at least 2 cm (3/4 inch) thick. Thinner chops overcook before the potatoes are done; if yours are only 1-1.5 cm thick, add them for the last 8-10 minutes.
- Pat the chops very dry so the seasoning sticks and the surface browns instead of steaming.
- Spread the potatoes cut sides down with space between them. Crowded potatoes steam and stay pale.
- For the tang of ranch dressing, add 2 tbsp buttermilk powder to the seasoning if you can find it.
- Make a jar of seasoning: multiply the blend by four, store it airtight and use about 3 1/2 tbsp for each batch of this recipe.
Variations
- Bone-in chops: use 4 bone-in chops, 2.5 cm (1 inch) thick, about 250 g each, and roast them for 18-22 minutes, until they reach 71°C (160°F) in the thickest part, away from the bone.
- Parmesan ranch crust: mix the second portion of seasoning with 40 g (2/3 cup) panko and 25 g (1/4 cup) finely grated parmesan and press it onto the oiled chops. Panko contains gluten, so use gluten-free crumbs if you need to.
- Add green beans: toss 300 g trimmed green beans with 1 tsp oil and a pinch of salt and add them to the tray for the last 10-12 minutes.
Nutrition (per serving)
| Calories | 505 |
|---|---|
| Protein | 41 g |
| Carbs | 33 g |
| Fat | 23 g |
| Saturated fat | 6 g |
| Fibre | 4 g |
| Sugar | 1.5 g |
| Sodium | 825 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Refrigerate the chops and potatoes within 2 hours in an airtight container for up to 4 days.
- Freezer
- Freeze cooked chops, wrapped individually, for up to 3 months and thaw overnight in the fridge. The potatoes turn grainy after freezing, so eat those fresh.
- Reheat
- Reheat the chops and potatoes on a baking sheet at 180°C (350°F) for 10-15 minutes, until hot to 74°C (165°F). Sliced chops warm through faster.
Baked Ranch Pork Chops FAQs
What is in homemade ranch seasoning?
This ranch seasoning is dried parsley, dried dill, dried chives, garlic powder, onion powder, paprika, salt and black pepper. Packaged mixes often add buttermilk powder as well, which you can stir in for a tangier flavour.
How long do you bake ranch pork chops at 220°C (425°F)?
Boneless chops 2-2.5 cm (3/4-1 inch) thick take 15-18 minutes at 220°C (425°F), and bone-in chops about 18-22 minutes. They are done when the thickest part reaches 71°C (160°F). Rest them for 5 minutes before serving.
Can I use a packaged ranch seasoning mix instead?
Yes. Use about 3 tbsp of packaged ranch seasoning in place of the homemade blend, split between the potatoes and the chops, and add no extra salt, because packaged mixes are already salted. Check the label if the dish needs to be gluten-free.
Why are my baked pork chops dry?
Dry chops are usually overcooked or too thin. Use chops at least 2 cm (3/4 inch) thick, take them out as soon as the thickest part reaches 71°C (160°F), and rest them for 5 minutes before cutting.
Are ranch pork chops gluten-free?
This recipe is gluten-free as written, because the ranch seasoning is made from plain dried herbs and spices. Packaged ranch mixes, bottled ranch dressing and some spice blends can contain wheat, so check labels if you use them.
What goes with ranch pork chops?
The potatoes roast on the same tray, so you only need a green vegetable such as steamed broccoli, green beans or a crisp salad. Ranch dressing or a yogurt ranch dip on the side adds a cool contrast.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
