Ranch Pork Chops

Juicy Pork Chops smothered in a creamy, easy-to-make ranch sauce! Serve this with mashed or baked potatoes and a side of vegetables. Your family will love this meal!

Prep Time35

Cook Time20

Total Time55

Course: Main Course

Cuisine: American

Servings: people

Calories: 438kcal

Author: Stephanie

Ingredients

Pork Chops

4 pork chops I use center cut. See notes.
Salt/Pepper
2 teaspoons Italian seasoning
1-2 tablespoons olive oil

Sauce

½ cup wine see notes
3 cloves garlic minced
10.5 oz. cream of mushroom soup
¾ cup sour cream at room temp
¾ cup milk
½ cup chicken broth
1 oz. packet Ranch seasoning mix about 3 tablespoons
½ teaspoon EACH: onion powder, mustard powder

US Customary - Metric

Instructions

Prep Work

Place saran wrap over the pork chops and use the textured side of a meat mallet to gently pound the meat on each side. This will make it more tender.
Season each side of the pork chops with salt, pepper, and Italian seasoning. If possible, let them sit out at room temp for 35-45 minutes. This will allow the salt to work it’s way through the meat and flavor it. It will also make the pork juicier. If you’re short on time, season the pork chops just before searing.
Meanwhile, combine the cream of mushroom soup, sour cream, milk, chicken broth, ranch seasoning, onion powder, and mustard powder in a large measuring cup with a spout.

Sear the Pork Chops

Heat olive oil in a large skillet over medium-high heat. Add the pork chops and sear them in batches for 2-3 minutes on the first side, and 1-2 minutes on the second side. Extra thick cuts can be seared a little longer. Set aside and let it rest.

Make the Sauce

Turn off the heat and add the wine, then set the heat to medium. Use a silicone spatula to clean the bottom and sides of the skillet, this will add more flavor to the sauce.
Bring to a gentle bubble and add the garlic. Let the wine reduce by half, 3-4 minutes.
Reduce heat to low and let the skillet cool, then add the combined sauce mixture from step 3, stirring continuously. (Reducing the heat ensures it doesn't curdle.)
Increase heat back to medium and let it simmer, reduce, and thicken for 5-7 minutes. It should bubble gently.
Add the pork chops back to the skillet and spoon the sauce on top. Reduce heat to medium-low and let the pork chops gently heat through for 2-3 minutes, or until the internal temperature is 145° F.
Serve with mashed potatoes and roasted green beans! (Spooning sauce over the potatoes is a must!)

Notes

Best Pork Chops to Use:

Center cut, Bone-in Pork Chops - pictured in this recipe
- These are the best cut for this recipe as the bone adds more flavor to the meat and sauce. The thicker the cut, the juicier they'll be. Aim for nicely marbled meat.
Loin Chops
- These may also be used, although they are a leaner cut.
Boneless Chops
- These will work as well, although they are the leanest cut which makes them more prone to becoming dry.

Pro Tips

Salt: I use about 1.5 teaspoons of salt for 3/4-inch pork chops. Thicker chops can be salted a little bit more.
Wine: Chardonnay, Pinot Grigio, and Sauvignon Blanc are my go-to dry white wines for this recipe. While the wine does really elevate this recipe, chicken broth can be used instead.
Searing: Sear the pork chops in batches, don't overcrowd the skillet. This allows the edges to get nice and crisp. Use kitchen tongs to prop the pork on it's side to sear the edges as well. Adjust heat up/down as needed while you sear.
Condensed Soup: Feel free to make my homemade Cream of Mushroom or Cream of Chicken soup recipes for this. (Cream of chicken works just as well as cream of mushroom in this recipe.)
Pairings: Mashed Potatoes and Roasted Broccoli or Green Beans are great with this recipe.

Storage

Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
Leftovers do freeze well, you can freeze baked potatoes with it as well as a side of veggies for easy microwavable lunches or dinners.

The nutritional information provided is an estimate and is per serving. There are 4 servings in this recipe.

Nutrition