Creamy Ranch Smothered Pork Chops
Juicy and tender pork chops are seared, then smothered in a gloriously creamy and insanely flavorful garlic ranch sauce!
Servings: 4 servings
Calories: 770kcal
Ingredients
Chops
- 4 boneless center cut pork chops about 1 inch thick
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
- 1/4 tsp smoked paprika
- 1/3 cup all purpose flour
Creamy ranch sauce
- 2 - 3 Tbsp olive oil vegetable or avocado oil are great substitutes
- 1 Tbsp unsalted butter
- 2 medium shallots finely minced
- 5 cloves garlic grated or finely minced
- 1 1/2 cups reduced sodium chicken broth
- 1 1/2 cups heavy cream
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 2 1/2 - 3 Tbsp ranch seasoning mix approximately 1 oz packet
- 1/3 cup grated Parmesan cheese freshly grated is best
Instructions
Prepare
- Pat pork chops very dry with a paper towel, then season evenly on both sides with salt, pepper, thyme, and smoked paprika.
Dredge and sear
- Add flour to a shallow dish. Add seasoned pork chops, one at a time, dredging in the flour, then place on a plate.
- Heat vegetable oil in a large skillet over MED HIGH heat until very hot. Add flour dredged pork chops, being careful not to overcrowd the pan. Depending on the size of the skillet, you may need to cook the pork in batches.
- Cook pork for about 3-4 minutes per side, until golden brown and cooked through to an internal temperature of 145°F. Remove pork chops to a plate and set aside.
Make ranch sauce
- Don’t clean out the skillet, just remove any really blackened bits. Brown bits are perfect to leave in the skillet, since they add a ton of flavor.
- Reduce heat to MED LOW, and add butter to the skillet. Add shallots and cook for about 2-3 minutes, until soft. Add garlic and cook another 30 seconds or so.
- Carefully pour in chicken broth, scraping the bottom of the skillet to loosen any browned bits of flavor. Pour in heavy cream and stir/whisk well to combine.
- Add salt, pepper, and ranch seasoning, stirring well to combine.
- Cook 2-5 minutes, or until thickened enough to coat the back of a spoon, then stir in the Parmesan cheese.
Return pork to the skillet
- Add pork chops back to the skillet, nestling them in, spooning a bit of the sauce over the top, and moving them around a bit really let the flavor of the sauce settle in.
Serve
- Serve hot, over mashed potatoes if desired.
Notes
- We love to use my Homemade Ranch Seasoning, but this recipe works just as well with store-bought ranch seasoning.
Nutrition
Calories: 770kcal | Carbohydrates: 21g | Protein: 42g | Fat: 57g | Saturated Fat: 30g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Trans Fat: 0.2g | Cholesterol: 212mg | Sodium: 1718mg | Potassium: 757mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1628IU | Vitamin C: 3mg | Calcium: 324mg | Iron: 2mg