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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 Time
35 mins
Cook Time
35 mins
Total Time
55 mins
Servings: 4 people
Calories: 438 kcal
Course: Main Course
Cuisine: American

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

Instructions

Prep Work
    Cup of Yum
  1. 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.
  2. 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.
  3. 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
  1. 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
  1. 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.
  2. Bring to a gentle bubble and add the garlic. Let the wine reduce by half, 3-4 minutes.
  3. 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.)
  4. Increase heat back to medium and let it simmer, reduce, and thicken for 5-7 minutes. It should bubble gently.
  5. 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.
  6. Serve with mashed potatoes and roasted green beans! (Spooning sauce over the potatoes is a must!)

Notes

  • Best Pork Chops to Use:
  • Pro Tips
  • Storage
  • The nutritional information provided is an estimate and is per serving. There are 4 servings in this recipe.

  • 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.

  • 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.

  • 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. 

  • These will work as well, although they are the leanest cut which makes them more prone to becoming dry. 
  • Important! Be sure to get Ranch seasoning mix for this recipe, not Ranch dip mix, they do taste differently and have different uses.
  • If you're not a ranch lover- don't worry. Ranch seasoning adds a lot of zesty, savory flavor to this sauce, but it doesn't make it taste like bottled ranch dressing. 
  • 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.)
  • Chicken: Try my Ranch Chicken and Bacon Ranch Chicken recipes if you'd like to use chicken next time!
  • Pairings: Mashed Potatoes and Roasted Broccoli or Green Beans are great with this recipe.  
  • Be sure to try my Peach Chicken, Apple Pork Chops, and Garlic Parmesan Pork Chops next! 
  • 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.

Nutrition Information

Calories 438kcal (22%) Carbohydrates 14g (5%) Protein 35g (70%) Fat 25g (38%) Saturated Fat 10g (50%) Polyunsaturated Fat 2g Monounsaturated Fat 10g Trans Fat 0.1g Cholesterol 125mg (42%) Sodium 1265mg (53%) Potassium 760mg (22%) Fiber 1g (4%) Sugar 4g (8%) Vitamin A 366IU (7%) Vitamin C 1mg (1%) Calcium 136mg (14%) Iron 2mg (11%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 438

% Daily Value*

Calories 438kcal 22%
Carbohydrates 14g 5%
Protein 35g 70%
Fat 25g 38%
Saturated Fat 10g 50%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 10g 50%
Trans Fat 0.1g 5%
Cholesterol 125mg 42%
Sodium 1265mg 53%
Potassium 760mg 16%
Fiber 1g 4%
Sugar 4g 8%
Vitamin A 366IU 7%
Vitamin C 1mg 1%
Calcium 136mg 14%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.