Best Ranch Pork Chops Recipes

SLOW COOKER RANCH PORK CHOPS

Steps:

• Stir together cream of chicken soup, water, and ranch seasoning mix in a slow cooker until well combined. Add pork chops.
• Cook on Low until pork chops are no longer pink in the center, 4 to 6 hours. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Stir in sour cream during the last 10 minutes of cooking.

CROCK POT RANCH PORK CHOPS

Steps:

• Place pork chops into 2 or 4 quart slow cooker.
• sprinkle ranch packages over pork chops.
• Pour soup over pork chops.
• cook on low 6 hours.
• serve over mashed potatoes, rice or noodles.

AIR FRYER RANCH PORK CHOPS

Steps:

• Place pork chops on a plate and lightly spray both sides with cooking spray. Sprinkle both sides with ranch seasoning mix and let sit at room temperature for 10 minutes.
• Spray the basket of an air fryer with cooking spray and preheat the air fryer to 390 degrees F (200 degrees C).
• Place chops in the preheated air fryer, working in batches if necessary, to ensure fryer is not overcrowded.
• Cook for 5 minutes. Flip chops and cook 5 minutes more. Let rest on a foil-covered plate for 5 minutes before serving.

CROCK-POT RANCH PORK CHOPS

Steps:

• 1. In large crock-pot, layer pork chops
• 2. Add can of cream of chicken soup (stirred until smooth)
• 3. Sprinkle Ranch mix over all other ingredients
• 4. Cover and cook on HIGH for 4 hours or LOW for 6 hours.

CREAMY RANCH PORK CHOPS AND RICE

Steps:

• Heat oil in skillet. Add chops and cook until browned.
• Add soup, milk and 1/2 package salad dressing mix. Heat to a boil. Cover and cook over low heat 10 minutes or until done. Sprinkle with paprika.
• Serve with Ranch-Style Rice.

SLOW COOKER CREAMY RANCH PORK CHOPS AND POTATOES

Steps:

• 1. Chop potatoes into large pieces. Spray your slow cooker with non-stick cooking spray and put potatoes on the bottom.
• 2. Place the pork chops on top of the potatoes. Mix together the condensed soups, Ranch dressing mix and milk.
• 3. Pour on top of the pork chops and cook on LOW for 6-7 hours or on HIGH for 4 hours.
• 4. Use the extra sauce in the slow cooker as a gravy for the potatoes and the pork chops.
• 5. Sprinkle with dried parsley if you want.

GRILLED RANCH PORK CHOPS WITH PEACH JALAPENO SALSA

Steps:

• Prepare a gas or charcoal grill over medium heat, with one area set to high.
• In a small bowl, mix the peaches, red onion, and jalapeno together. Add in juice of a 1/2 lime or more, according to taste. Season with salt and pepper. Set aside.
• Season the pork chops with Hidden Valley® Original Ranch® Salad Dressing and Seasoning Mix and black pepper.
• Sear chops on the hot part of the grill for about 2 to 3 minutes per side. Move to the cooler part of the grill and continue to cook until a thermometer reads 145 degrees F, about another 6 to 8 minutes. Top with salsa and serve.

CROCK POT RANCH PORK CHOPS

Steps:

• 1. In Crock Pot layer pork chops.
• 2. Add the cream of chicken soup.
• 3. Then sprinkle dry ranch dressing all over.
• 4. Cover and cook on high for 4 hours OR low for 6 hours. Cooking times may vary. It depends on Crock Pot used.

RANCH PORK CHOPS

Steps:

• Add seasoning and salad dressing mix with pepper.
• Rub mixture on both side of pork chops.
• Arrange pork chops in a single layer on baking pan or broiler rack.
• Sprinkle with paprika.
• Bake at 450 degrees Fahrenheit for 20 to 25 minutes, or until cooked through.

RANCH HOUSE CROCK POT PORK CHOPS W/ PARMESAN MASHED POTATOES

Steps:

• Place pork chops, Ranch seasoning and soup into a medium sized crock pot over high heat for 4 hours or low heat for 6 hours. (This may take less time than allowed. Check prior to end time so as not to overcook.).
• Place potatoes into a large pot of cold water. Place onto stovetop over high heat and bring to a boil. Once water is boiling, cook for 10-12 minutes or until potatoes are fork tender. Drain and transfer to the work bowl of a stand or electric mixer. Mix on low until potatoes are mashed then add butter, parmesan, garlic, milk, salt and pepper. Season to taste if needed. For thinner mashed potatoes add more milk, slowly until your desired consitency.
• Serve chops with gravy over the parmesan potatoes.

WINE AND LEMON RANCH PORK CHOPS

Steps:

• Sprinkle pork chops with ranch dressing mix.
• Heat butter and olive oil in a skillet over medium-high heat. Add pork chops and cook until browned, 3 to 5 minutes per side. Reduce heat to medium and cook, flipping occasionally, until chops are barely pink in the centers, 8 to 10 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
• Transfer chops to a warm platter; spoon on all but 1 tablespoon of fat from the pan. Pour broth, wine, and lemon juice into the pan and bring to a boil while scraping the browned bits off the bottom with a wooden spoon. Simmer until sauce is reduced to desired thickness. Spoon over the chops to serve.

ORIGINAL RANCH PORK CHOPS

Steps:

• Preheat the oven to 450ºF.
• In a small bowl, add the Seasoning mix, together with the salt, pepper, and paprika and mix well. Liberally sprinkle the porkchops on both sides with the seasoning mixture.
• Arrange the chops on a baking sheet or try with a rack. Bake the pork chops for 20 minutes, turning once until browned or an internal temperature of 160ºF is reached. Serve immediately.
• *Recipe only gluten free when made with all gluten free ingredients. Read labels of all packaged ingredients to determine whether they contain gluten.

PORK CHOPS WITH MUSHROOM CREAM AND HAZELNUTS, ROASTED BLOOMING ONION WITH RANCH DIP, ROASTED SPAGHETTI SQUASH

Steps:

• Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.
• Remove the outer skin from onions, keeping them whole. Cut onions from the top almost to the bottom (without cutting all the way through), making 8 equal wedges. Place onions on baking sheet, spray with cooking spray and season with salt and pepper. Arrange spaghetti squash on the same baking sheet, flesh side up. Spray squash with cooking spray and season with salt and pepper. Roast squash and onions for 25 to 30 minutes, until both are tender and onions are golden brown.
• Meanwhile, heat oil in a large skillet over medium heat. Season both sides of pork with salt and pepper. Add pork to hot skillet and cook 2 minutes per side, until golden brown. Remove pork from pan and set aside. To the same skillet add mushrooms and garlic and saute 5 minutes, until mushrooms soften and release juice. Add chicken broth and bring to a simmer. Return pork to pan and simmer 5 minutes, until cooked through. Add heavy cream and simmer 1 minute. Using a fork, pull squash from the skin in shreds, making spaghetti-like strands. Arrange squash on a platter or plate and top with pork and cream sauce. Top with hazelnuts and parsley. Serve 2 roasted onions alongside, with ranch dip, reserving remaining onions for another meal.

BREADED RANCH PORK CHOPS

Steps:

• In a medium sized bowl, place the flour.
• In a second bowl, mix egg, milk and mayonnaise until well blended.
• In a third bowl, mix breadcrumbs and salad dressing mix (or spices of your choice).
• Dip the pork chops, individually, in the flour and shake off the excess.
• After flouring, dip in egg mixture and immediately dredge in breadcrumbs until the pork chop is well-coated; set aside.
• When all three pork chops are breaded, melt 1 tbsp butter in the bottom of a small baking dish in the microwave.
• Add 1 tbsp oil.
• Place the pork chops in the baking dish and bake at 425°F for 15 minutes.
• After 15 minutes remove from oven.
• Remove pork chops to a plate.
• Place second tbsp of butter and oil in the dish and allow to melt.
• Place pork chops back into the dish, turning them over as you do so.
• Bake for an additional 15- 20 minutes.
• Serve with boiled potatoes and green beans.

RANCH CROCK POT PORK CHOPS AND PARMESAN MASHED

Steps:

• Place pork chops, Ranch seasoning and soup into a medium sized crock pot over high heat for 4 hours or low heat for 6 hours.
• Place potatoes into a large pot of cold water. Place onto stove top over high heat and bring to a boil. Once water is boiling, cook for 10-12 minutes or until potatoes are fork tender. Drain and transfer to the work bowl of a stand or electric mixer. Mix on low until potatoes are mashed then add butter, Parmesan, garlic, milk, salt and pepper. Season to taste if needed. For thinner mashed potatoes add more milk, slowly until your desired consistency.
• Scoop mashed potatoes onto serving plates and top with pork chops and soup gravy from crock pot. I put a little parsley on top to serve.
• Roasted Garlic.
• Preheat oven to 350 degrees F. Place bulb of garlic with skins on, wrap lightly in tin foil and bake for 1 hour. Remove from foil and let cool for 15 minutes. Remove garlic from skins, place in a bowl and mash with a fork until completely mashed. Set aside. One garlic bulb will have around 12 cloves.

CREAMY RANCH PORK CHOPS & RICE

Steps:

• Heat oil in skillet. Add chops and cook until browned.
• Add soup, milk and 1/2 pkg. salad dressing mix. Heat to a boil. Cover and cook over low heat 10 minute or until done. Sprinkle with paprika.
• Serve with Ranch-Style Rice.

BAKED RANCH DINNER PORK CHOPS

Steps:

• 1. While SHAKE & BAKE may not be MY preferred method of cooking Pork Chops, it is ONE OF MY HUSBAND Dan's FAVORITE way to have pork chops. Since I was out of the Shake & Bake, I created my own using PANKO BREAD CRUMBS (Japanese Bread Crumbs) blended together with Ranch Dressing and a special blend of other spices. He was very happy with this method and they smelled so good while baking. PREHEAT OVEN TO 350 DEGREES F.
• 2. You may also use 6-8 thinner cut chops if desired, but be mindful that the cooking time will be much less. Although I chose to line a shallow baking pan with parchment paper, next time I will use a WIRE METAL BAKING RACK so that the chops will be much drier after cooking. By laying on the paper and being so thick I had to drain some of the liquid THAT ACCUMULATED from the chops. You always learn as you cook. USING A METAL RACK IS BETTER FOR THESE THICK CUT PORK CHOPS. If you prefer a very crisp chop. But we love how moist and tasty they were.
• 3. In a large gallon size zip lock bag, combine chopped chive, paprika, garlic powder, panko bread crumbs, parmesan cheese, & dry ranch dressing mix. Close bag & Shake until mixture is blended together . NO SALT IS NEEDED IN THIS RECIPE
• 4. Add pork chops to a large platter.
• 5. Spray one side of pork Chops with Butter flavored cooking spray.
• 6. Add enough bread crumbs on top to coat each one. Pressing down to make sure the crumb mixture sticks to the chops.
• 7. Flip chops and spray other side with cooking spray, then coat with bread crumb mixture, pressing by hand to make sure the crumbs adhere to the pork chops.
• 8. Then place each chop on prepared baking pan.
• 9. Bake in preheated 350 degrees oven for 1 hour and 10 minutes or until juices run clear when pierced.
• 10. Serve with your favorite sides, applesauce, spinach and mashed potatoes. PLEASE NOTE BECAUSE YOU NEVER COMTAMINATED THE BAG OF BREAD CRUMB MIXTURE WITH THE WET PORK CHOPS, YOU CAN NOW STORE IN THE FREEZER WHAT IS LEFT OVER FOR THE NEXT TIME FOR A LATER USE. If USING THINNER CHOPS START WITH 45 MINUTES THEN CHECK TO SEE IF THEY ARE COOKED. These chops are so full of flavor.

RANCH-MARINATED PORK CHOPS

Steps:

• Wash and pat dry pork chops with paper towel; poke several holes in them with a fork.
• In a shallow baking pan, mix together rest of ingredients.
• Place pork in marinade, turning to coat completely.
• Cover and refrigerate for 1 hour, turning at least once.
• Preheat oven to 275 degrees.
• Remove cover from pan, bake chops for about 30 minutes (or until done), turning at least once during cooking.
• Serve with baked potatoes, using cooked marinade and pan drippings to top.

CREAMY RANCH PORK CHOPS & RICE

Steps:

• Heat oil in skillet.
• Add chops and cook until browned.
• Add soup, milk and 1/2 pkg. salad dressing mix.
• Heat to a boil.
• Cover and cook over low heat 10 minutes or until done.
• Sprinkle with paprika.
• Serve with Ranch-Style Rice (See note below).
• Tips: Ranch-Style Rice: Add remaining salad dressing mix to water when making rice.
• I've also made this using Cream of Mushroom with Garlic soup and it was wonderful. The garlic adds a nice flavour!

ORIGINAL RANCH® PORK CHOPS

Steps:

• Preheat the oven to 450 degrees F.
• In a small bowl, add the Seasoning mix, together with the salt, pepper, and paprika and mix well. Liberally sprinkle the pork chops on both sides with the seasoning mixture.
• Arrange the chops on a baking sheet or try with a rack. Bake the pork chops for 20 minutes, turning once until browned or an internal temperature of 160 degrees F is reached. Serve immediately.