These oven baked ranch pork chops come together fast with a simple coating and a hot oven. They turn out tender every time, making them perfect for weeknights or meal prep.
- Flavor: Savory, slightly tangy pork chops have an unforgettable flavor.
- Skill Level: Pork chops, seasonings, and a sheet pan are all you need for this easy (and easy to clean up!) recipe.
- Recommended Tools: A meat thermometer is the best way to tell when pork chops are done. They should reach an internal temperature of 160°F at the thickest part.
Easy Ingredients
- Pork: Look for pork loin rib chops. They’re great for baking and usually the most budget-friendly option. Make sure they are about 1-inch thick, as these cook best at high heat without drying.
- Ranch Seasoning Mix: Make your own ranch seasoning so it’s always on hand. If using store-bought, be sure to grab a ranch seasoning mixture, not the dip or dressing mix. Or swap it with a spicy ranch mix or add a pinch of cayenne for some added heat.
- Dijon Mustard: Dijon works as a dressing for the seasonings to adhere to and helps create a juicy sauce for the chops. You can also use a sweet hot mustard or a stone-ground mustard.
- Variations: Add sliced potatoes, carrots, mushrooms, onions, or broccoli to the pan for a full meal, keeping pieces similar in size for even cooking.
- Line the pan with aluminum foil before baking the pork chops for easy cleanup.
- If adding veggies to the pan, be sure to mix up some extra seasoning to toss them in.
- Let the meat rest for about 5 minutes after baking, so the juices can soak back in, keeping the pork chops juicy and tender.
Love Your Leftovers
Keep leftover ranch pork chops in a covered container in the refrigerator for up to 4 days. Or freeze them in zippered bags for up to 4 months and thaw in the fridge before reheating.
Slice and enjoy them cold on a salad or in a wrap, or reheat them in the microwave.
Pork Chop Recipes You’ll Love
Did you make these Ranch Pork Chops? Leave a rating and comment below.
Prep Time 5 minutes
Cook Time 16 minutes
Resting Time 5 minutes
Total Time 26 minutes
Preheat the oven to 425°F. Line a baking sheet with foil.
Pat pork chops dry with paper towels and place them in a bowl.
Add the Dijon mustard and toss well to coat. Add the ranch seasoning, paprika, and pepper. Mix.
Place the chops on the prepared baking sheet.
Bake 16–20 minutes or until internal temperature reaches 140°F. Remove from the oven and rest for 5 minutes.
Optional: Turn the broiler on to high heat. Once heated, broil the chops for 2 minutes.
Remove the chops from the oven when they reach 140°F and let rest for 5 minutes; the internal temperature will rise to 145°F as they rest.
Calories: 211 | Carbohydrates: 0.4g | Protein: 29g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 90mg | Sodium: 111mg | Potassium: 508mg | Fiber: 0.2g | Sugar: 0.05g | Vitamin A: 69IU | Vitamin C: 0.01mg | Calcium: 12mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dinner, Entree, Main Course, Pork
Cuisine American
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