Quick Recipe Version (TL;DR)
Quick Ingredients
- 4 pork chops (bone-in or boneless), 1 inch thick (about 2 lb / 907 g total)
- 2 tbsp mayonnaise
- 1 tbsp olive oil
- 2 tbsp ranch seasoning mix (about 1 oz / 28 g)
- 1 tsp dried dill
- 1 tsp dried parsley
- 1 tsp dried chives
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/4 tsp black pepper
- 1 tbsp unsalted butter, melted (for brushing, optional but recommended)
Do This
- 1. Heat oven to 425°F and set a rack over a sheet pan (or line the pan with foil).
- 2. Pat pork chops very dry with paper towels.
- 3. Mix mayonnaise + olive oil + ranch seasoning + herbs + spices into a thick paste.
- 4. Coat both sides of chops evenly; place on the rack.
- 5. Bake 10 minutes, flip, then bake 8–12 minutes more until 140–142°F in the thickest part.
- 6. Optional: broil 1–2 minutes (watch closely) for a deeper crust.
- 7. Rest 5–7 minutes to reach 145°F, then serve.
Why You’ll Love This Recipe
- Big ranch flavor, minimal effort: a quick paste creates a tangy, herby crust without breading or frying.
- Juicy, tender pork: high heat plus a quick rest keeps the chops moist.
- Weeknight-friendly: ready in about 30 minutes with pantry seasonings.
- Reliable results: temperature-based doneness takes out the guesswork.
Grocery List
- Produce: Optional: lemon wedges; fresh parsley or chives for garnish
- Dairy: Unsalted butter; mayonnaise
- Pantry: Ranch seasoning mix; olive oil; dried dill; dried parsley; dried chives; garlic powder; smoked paprika; black pepper
Full Ingredients
Pork
- 4 pork chops, 1 inch thick, bone-in or boneless (about 2 lb / 907 g total)
Ranch Herb Coating
- 2 tbsp mayonnaise (helps the seasoning cling and keeps the surface moist)
- 1 tbsp olive oil
- 2 tbsp ranch seasoning mix (about 1 oz / 28 g)
- 1 tsp dried dill
- 1 tsp dried parsley
- 1 tsp dried chives
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika (optional, but great for color and savoriness)
- 1/4 tsp black pepper
For Finishing (Optional, Recommended)
- 1 tbsp unsalted butter, melted (for brushing right after baking)
- 1–2 tsp chopped fresh parsley or chives (for serving)
- Lemon wedges (a squeeze brightens the ranchy tang)
Step-by-Step Instructions
Step 1: Preheat the oven and set up the pan
Preheat your oven to 425°F. Set an oven rack in the middle position.
For the best crust (and less steaming), place a wire rack over a rimmed sheet pan. If you don’t have a rack, line the sheet pan with foil; your chops will still be great, just a touch less evenly crisp on the bottom.
Step 2: Dry the pork chops for better browning
Use paper towels to pat the pork chops dry on all sides. This is a small step that makes a noticeable difference: less surface moisture means better browning and a more flavorful crust.
Step 3: Mix the ranch herb coating
In a small bowl, stir together:
2 tbsp mayonnaise, 1 tbsp olive oil, 2 tbsp ranch seasoning mix, 1 tsp dried dill, 1 tsp dried parsley, 1 tsp dried chives, 1/2 tsp garlic powder, 1/2 tsp smoked paprika, and 1/4 tsp black pepper.
You’re looking for a thick, spreadable paste. If it feels too dry to spread (brands vary), add 1 tsp water or 1 tsp olive oil to loosen it slightly.
Step 4: Coat the chops evenly
Spread the ranch herb coating over both sides of each pork chop. Use the back of a spoon to press it on evenly, especially along the edges. Place the coated chops on the prepared rack (or sheet pan) with a little space between each one so hot air can circulate.
Step 5: Bake, flip, and cook to temperature
Bake at 425°F for 10 minutes.
Carefully flip the chops, then continue baking for 8–12 minutes, depending on thickness, until an instant-read thermometer inserted into the thickest part reads 140–142°F.
Why stop at 140–142°F? The temperature will rise during resting to the USDA-recommended 145°F, keeping the pork juicy instead of overcooked.
Step 6: Optional broil for a deeper, savory crust
If you’d like extra color and a slightly crisper top, switch the oven to broil (high). Broil the chops for 1–2 minutes, watching closely the entire time so the seasoning doesn’t scorch.
If you broil, aim to start broiling when the chops are around 140°F so you don’t overshoot the final temperature.
Step 7: Rest, finish, and serve
Transfer the chops to a plate and let them rest for 5–7 minutes. This rest is key for tenderness and juiciness. The internal temperature should reach 145°F as they rest.
If using, brush each chop lightly with melted butter for extra shine and a richer finish. Sprinkle with fresh parsley or chives and serve warm (lemon wedges on the side are great).
Pro Tips
- Use a thermometer: Pork chops go from juicy to dry quickly. Pull at 140–142°F and rest to 145°F.
- Choose thickness for moisture: Aim for 1 inch thick. Thin chops cook too fast and dry out more easily.
- Don’t skip drying the meat: A dry surface helps the ranch coating “roast on” instead of turning wet.
- Wire rack = better crust: Air circulation reduces steaming and helps both sides roast evenly.
- Watch the broiler closely: Ranch seasoning has herbs and sometimes sugar; it can darken quickly.
Variations
- Spicy ranch pork chops: Add 1/4 tsp cayenne or 1/2 tsp crushed red pepper flakes to the coating.
- Parmesan ranch crust: Mix 2 tbsp finely grated Parmesan into the coating for a nuttier, more savory crust.
- Sheet-pan dinner: Roast chopped broccoli or halved baby potatoes on the same pan. Start the vegetables first (potatoes need about 25–30 minutes at 425°F), then add the chops for the final 18–22 minutes.
Storage & Make-Ahead
Refrigerate: Cool leftovers, then store in an airtight container for up to 4 days.
Freeze: Wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator.
Reheat (best for tenderness): Place chops in a baking dish with 1–2 tbsp water or broth, cover with foil, and warm at 300°F for 10–15 minutes, or until hot. Avoid microwaving too long, which can toughen pork.
Make-ahead: Mix the ranch herb coating up to 3 days ahead and refrigerate. Coat the chops up to 8 hours ahead, cover, and refrigerate; let sit at room temperature for 15 minutes before baking for more even cooking.
Nutrition (per serving)
Approximate, per 1 pork chop (1/4 of recipe): 360 calories, 34 g protein, 22 g fat, 2 g carbohydrates, 1 g sugar, 650 mg sodium, 0 g fiber. Values vary by chop size and ranch seasoning brand.
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