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Ranch Pork Chops

Tuesday, June 10, 2025 2:01

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I love pork chops. They are not something which I eat very often. I usually try not to eat red meat more than three or four times a month, if that. Usually, I just eat chicken or fish, or even no meat at all. I do like a pork chop every now and then, and when I do buy them, I will always buy the old-fashioned, bone-in center loin chops. They have that tasty medallion of tenderloin attached which is my favorite bit!

I had seen a recipe for Ranch Pork Chops on The Cozy Cook on Pinterest one day a few weeks ago and had pinned it to use at some future time. Not only did it look delicious, but it also looked very easy to make. I find I am getting rather lazy in my old age. If I can make something delicious to eat and do it quickly and easily, I am all for it!

I had enough of complicated cooking when I worked as a Chef. Now, in my retirement years, I really appreciate cooking simple things. It has to be tasty, but if I can get tasty in an easier way, I will choose that. I know I am not alone in this.

The pork chops for this are dry brined before cooking. I know that wet brining you chops always results in a juicy chop, so I was keen to try dry brining them.

They are accompanied with a rich and deliciously creamy gravy which goes together very easily using store cupboard ingredients. Fabulously tasty. When it comes to things like pork chops, a tasty gravy really helps to elevate the eating pleasure!

This is a small batch recipe which makes only two delicious servings. You can very easily double or even triple it if you wish. I think you could grill the chops on the outdoor grill and make the sauce/gravy to go along with them separately. This would also be incredibly delicious.

I hope you will want to give them a go in any case and that when you do, you really enjoy them as much as I did!

WHAT YOU NEED TO MAKE RANCH PORK CHOPS

Just a few simple things. The hardest thing to procure might be the dry ranch seasoning. I will provide a homemade alternative to that.

For the chops:

2 bone-in center-cut loin chops
salt and black pepper to taste
1 tsp Italian seasoning
1/2 TBS light olive oil

For the ranch gravy:

1/4 cup (60ml) white wine
1 fat clove of garlic, peeled and minced
1/2 of a 10.5 oz/297g tin of condensed cream of mushroom soup (freeze the other half for another time)
1/3 cup (40g) dairy sour cream
1/3 cup (80ml) milk (I used whole milk)
1/4 cup (60ml) chicken stock
1 1/2 TBS dry ranch seasoning mix
1/4 tsp onion powder (not salt)
1/4 tsp dry mustard powder

Bone in chops will be more tender and have more flavor. They also will not dry out like the boneless ones do. Mine were 1/2 inch thick.

I used a Canadian Pino Grigio for the wine that I picked up at my local Liquor store. (I wish you could buy it in the shops here.)

I used full fat everything. That’s me. Full fat all the way. I am always afraid of low-fat sour cream splitting when it is heated.

Make sure you use powders and not salts.

You can find my recipe for a homemade Ranch Seasoning here at the bottom of the page. Buttermilk powder which is used to make it can be bought online. I used to buy it online when I lived in the U.K.

HOW TO COOK RANCH PORK CHOPS

Basically, just a pan-fried chop. Its the gravy sauce that brings a real jolt of flavor to this dish!

Place the chops between two sheets of plastic cling film/wrap. Pound gently on both sides with the pointy side of a meat pounder, just to tenderize lightly. No need to really hammer it.

Season the chops on both sides with salt, pepper and the Italian seasoning. Leave to sit at room temperature for half an hour or so. This will help the chops to absorb the salt and tenderize them even more.

Whisk together the soup, sour cream, milk, chicken stock, ranch seasoning, onion powder and mustard powder. Set aside.

Heat the oil over medium-high heat in a non-stick skillet large enough to hold both chops. Add the chops and sear them well on both sides, about 2 to 3 minutes per side. If your chops are really thick it may take longer.

Set aside and leave to rest.

Add the wine to the skillet and let it bubble up over medium heat. Scrape with a rubber spatula to get all of the goodness up. (This is called the fond.)

Reduce to a gentle bubble and add the garlic. Cook for a few minutes at a slow bubble. turn heat down to low.

Add the sauce ingredients. Cook and stir so that it doesn’t curdle or come to a boil. Leave to simmer for 5 to 7 minutes. (You can increase the heat a tiny bit.) Let it simmer until it reduces and thickens, bubbling gently.

Return the chops to the skillet, turning them to coat them in the sauce. Gently heat through and cook until the internal temperature of the chops reaches 145*F/63*C.

Serve the chops with mashed potatoes and a vegetable on the side, spooning some of the sauce over the chops and the potatoes. Delicious!

HINTS AND TIPS FOR RECIPE SUCCESS

If you follow these hints and tips these should come out great for you!

1. Use the right kind of pork chop. I recommend bone in center cut loin chops. You get a medallion of tenderloin on one side of the bone and a nice piece of loin on the other. Using a bone in chop adds more flavor to the meat and they will be less likely to dry out. Also make sure your chops are at least 1/2 inch thick, if not thicker. Boneless chops tend to dry out more.

2. Sear the chops well on both sides. This helps to really bring a nice flavor to the chops and also to the gravy from the pan juices.

3. I used a dry white wine. A Canadian Pino Grigio. If you don’t want to use wine you can use chicken stock in it’s place.

4. Not a fan of tinned soup? You can make your own substitute. There is a lovely recipe here.

5. Try hard not to overcook the chops. This will end up in your having a dry chop which isn’t very pleasant to eat. Follow the recommended timings and temperature to check for doneness.

6. Slash the fatty edge of the chops at 1/3 to 1/2-inch intervals with a pair of kitchen scissors or a sharp knife. This will help prevent your chops from curling up during cooking.

I was really pleased with the way that these pork chops turned out. They were cooked perfectly, not over cooked and the gravy/sauce was beautifully flavored. I enjoyed them with some mashed potatoes and a mix of yellow and green beans and carrots.

Other than the time you need to let them sit in the herbs/seasoning before browning; this recipe goes together very quickly. If you enjoy a juicy chop with a nice sauce, then you are sure to enjoy this tasty recipe!

I don’t eat red meat very often so when I do I like to make sure that I cook it well and that I use a delicious way to cook it. Here are a few other favorites that are also family favorites. I think you might enjoy these also!

PORK CHOPS WITH CREAM GRAVY - Deliciously tender pork chops with pepper gravy, a creamy pepper gravy. The same type of cream gravy that you might enjoy on biscuits with sausage. The chops are perfectly cooked, well flavored and spiced. The cream gravy is rich and the perfect accompaniment. Together they are excellent eating!

MAPLE GLAZED PORK CHOPS - These simple pan-fried pork chops with their simple maple and mushroom sauce and glaze make for a really quick and easy dinner recipe. You begin by curing them with a simple brown sugar rub. With less than 30 minutes to cook, these glazed pork chops are tender, juicy and filled with flavor! Everyone loves them!

Yield: 2 servings

Author: Marie Rayner

Ranch Pork Chops

Prep time: 35 MinCook time: 20 MinTotal time: 55 Min

Tender and juicy chops, smothered in a creamy ranch gravy. Simple to make and sized for two, this can easily be doubled to serve more. This is delicious served with mashed potatoes and a vegetable on the side!

Ingredients

For the chops:

2 bone-in center-cut loin chops
salt and black pepper to taste
1 tsp Italian seasoning
1/2 TBS light olive oil

For the ranch gravy:

1/4 cup (60ml) white wine
1 fat clove of garlic, peeled and minced
1/2 of a 10.5 oz/297g tin of condensed cream of mushroom soup (freeze the other half for another time)
1/3 cup (40g) dairy sour cream
1/3 cup (80ml) milk (I used whole milk)
1/4 cup (60ml) chicken stock
1 1/2 TBS dry ranch seasoning mix
1/4 tsp onion powder (not salt)
1/4 tsp dry mustard powder

Instructions

Place the chops between two sheets of plastic cling film/wrap. Pound gently on both sides with the pointy side of a meat pounder, just to tenderize lightly. No need to really hammer it.
Season the chops on both sides with salt, pepper and the Italian seasoning. Leave to sit at room temperature for half an hour or so. This will help the chops to absorb the salt and tenderize them even more.
Whisk together the soup, sour cream, milk, chicken stock, ranch seasoning, onion powder and mustard powder. Set aside.
Heat the oil over medium-high heat in a non-stick skillet large enough to hold both chops. Add the chops and sear them well on both sides, about 2 to 3 minutes per side. If your chops are really thick it may take longer.
Set aside and leave to rest.
Add the wine to the skillet and let it bubble up over medium heat. Scrape with a rubber spatula to get all of the goodness up. (This is called the fond.)
Reduce to a gentle bubble and add the garlic. Cook for a few minutes at a slow bubble. turn heat down to low.
Add the sauce ingredients. Cook and stir so that it doesn’t curdle or come to a boil. Leave to simmer for 5 to 7 minutes. (You can increase the heat a tiny bit.) Let it simmer until it reduces and thickens, bubbling gently.
Return the chops to the skillet, turning them to coat them in the sauce. Gently heat through and cook until the internal temperature of the chops reaches 145*F/63*C.
Serve the chops with mashed potatoes and a vegetable on the side, spooning some of the sauce over the chops and the potatoes. Delicious!

Did you make this recipe?

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Debunking the myths of English Cookery, one recipe at a time.
The English Kitchen
http://theenglishkitchen.blogspot.com/

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