Oven-Baked Pork Chops with Creamy Ranch Cheddar Sauce

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes

Quick Ingredients

• 4 boneless pork chops (about 6 oz each, 1 inch thick)
• 1 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 2 tbsp unsalted butter
• 2 cloves garlic, minced
• 2 tbsp all-purpose flour
• 1 1/4 cups whole milk
• 1/2 cup sour cream
• 2 tbsp ranch seasoning mix
• 1 1/2 cups shredded sharp cheddar cheese, divided
• 1 tbsp chopped fresh chives (optional)

Do This

• 1) Heat oven to 400°F. Grease a 9 x 13-inch baking dish.
• 2) Pat pork dry; rub with olive oil and seasonings. Arrange in dish.
• 3) Bake 12 minutes.
• 4) Make sauce: melt butter, cook garlic 30 seconds, whisk in flour 1 minute; whisk in milk and simmer 2–3 minutes until thickened; remove from heat and whisk in sour cream + ranch seasoning + 1/2 cup cheddar.
• 5) Spoon sauce over chops; sprinkle remaining 1 cup cheddar on top.
• 6) Bake 10–13 minutes more, until pork reaches 145°F in the thickest part.
• 7) Broil 1–2 minutes to brown the cheese (watch closely). Rest 5 minutes; top with chives.

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Why You’ll Love This Recipe

• Big comfort-food flavor: creamy ranch sauce and sharp cheddar melt into an ultra-savory topping.
• Oven-baked and dependable: no complicated techniques, just a simple bake-and-finish method.
• Juicy results: the sauce helps keep pork chops tender while they finish cooking.
• Great for company: it looks impressive and tastes like a crowd-pleasing casserole-style main.

Grocery List

• Meat: boneless pork chops (1 inch thick)
• Produce: garlic, chives (optional)
• Dairy: unsalted butter, whole milk, sour cream, sharp cheddar cheese
• Pantry: olive oil, kosher salt, black pepper, smoked paprika, garlic powder, onion powder, all-purpose flour, ranch seasoning mix

Full Ingredients

Pork Chops

• 4 boneless pork chops (about 6 oz each and 1 inch thick)
• 1 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp onion powder

Creamy Ranch Cheddar Sauce

• 2 tbsp unsalted butter
• 2 cloves garlic, minced
• 2 tbsp all-purpose flour
• 1 1/4 cups whole milk
• 1/2 cup sour cream
• 2 tbsp ranch seasoning mix
• 1 1/2 cups shredded sharp cheddar cheese, divided (1/2 cup for the sauce, 1 cup for topping)

Optional Finish

• 1 tbsp chopped fresh chives (or parsley)

Step-by-Step Instructions

Step 1: Preheat the oven and set up the baking dish

Preheat your oven to 400°F. Lightly grease a 9 x 13-inch baking dish (or a similar-size casserole dish) with butter or nonstick spray.

Tip: A baking dish with sides helps catch all that sauce so it stays right on the pork instead of spreading thin like it can on a sheet pan.

Step 2: Season the pork chops

Pat the pork chops dry with paper towels (this helps them bake up with better texture). Rub both sides with 1 tbsp olive oil.

In a small bowl, mix 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp smoked paprika, 1 tsp garlic powder, and 1/2 tsp onion powder. Sprinkle the seasoning evenly over both sides of the pork chops and rub it in gently.

Arrange the chops in the prepared baking dish in a single layer.

Step 3: Bake the pork chops (first bake)

Bake uncovered at 400°F for 12 minutes. This gives the pork a head start so it finishes at the same time the sauce and cheese get perfectly melty.

Step 4: Make the creamy ranch sauce

While the pork bakes, make the sauce on the stovetop.

In a medium saucepan over medium heat, melt 2 tbsp unsalted butter. Add 2 minced garlic cloves and cook for 30 seconds, stirring constantly.

Whisk in 2 tbsp all-purpose flour and cook for 1 minute, whisking the whole time (this cooks out the raw flour taste).

Slowly whisk in 1 1/4 cups whole milk. Keep whisking until smooth, then bring to a gentle simmer. Cook for 2–3 minutes, whisking often, until the sauce thickens enough to lightly coat the back of a spoon.

Remove from the heat. Whisk in 1/2 cup sour cream and 2 tbsp ranch seasoning mix until smooth. Stir in 1/2 cup shredded sharp cheddar until melted and creamy.

Step 5: Top the pork chops with sauce and cheddar

Carefully remove the baking dish from the oven. Spoon the warm ranch sauce over each pork chop, spreading it to cover the top.

Sprinkle the remaining 1 cup shredded sharp cheddar evenly over the sauced chops.

Step 6: Finish baking until juicy and safe to eat

Return the dish to the oven and bake at 400°F for 10–13 minutes, or until the thickest part of the pork registers 145°F on an instant-read thermometer.

Why the thermometer matters: Pork chops can go from juicy to dry quickly. Pulling them at 145°F and resting is the best path to tender chops.

Step 7: Broil for a bubbly, browned top, then rest

Switch the oven to broil (high). Broil the dish for 1–2 minutes, just until the cheddar is bubbly and lightly browned in spots. Stay close; it can brown fast.

Remove from the oven and let the pork chops rest in the dish for 5 minutes. Spoon a little extra sauce from the bottom over each chop when serving. Finish with 1 tbsp chopped chives if you like.

Pro Tips

• Choose the right thickness: Aim for pork chops that are about 1 inch thick. Thinner chops cook too fast and can dry out before the topping gets as melty as you want.
• Shred your own cheddar if possible: Pre-shredded cheese has anti-caking agents that can make sauces slightly grainy. Freshly shredded melts smoother.
• Control the sauce thickness: If your sauce feels too thick, whisk in 1–2 tbsp extra milk. If it feels thin, simmer it 1–2 minutes longer before adding sour cream and cheese.
• Don’t boil after adding sour cream: Keep the heat off once sour cream goes in to prevent curdling.
• Use a thermometer: Pull at 145°F, then rest. The temperature will rise slightly as it sits.

Variations

• Bacon ranch cheddar: Sprinkle 6 slices cooked, crumbled bacon over the sauce before adding the final cheddar layer.
• Spicy kick: Add 1/4 tsp cayenne pepper to the pork seasoning and stir 2 tbsp diced pickled jalapeños into the sauce.
• Mushroom lover’s version: Sauté 8 oz sliced mushrooms in 1 tbsp butter until browned and fold them into the finished sauce before topping the chops.

Storage & Make-Ahead

Refrigerate: Store leftovers in an airtight container for up to 3 days.

Reheat: For best texture, reheat in a baking dish covered with foil at 325°F for 12–18 minutes, or until warmed through (aim for about 165°F for leftovers). You can also microwave gently at 50% power in 1-minute bursts to avoid drying out the pork.

Make-ahead option: Make the ranch cheddar sauce up to 2 days ahead and refrigerate. Rewarm it over low heat with a splash of milk to loosen before topping the partially baked chops.

Nutrition (per serving)

Approximate, based on 4 servings: 520 calories, 45 g protein, 33 g fat, 8 g carbohydrates, 1 g fiber, 4 g sugar, 900 mg sodium.