Description
Enjoy creamy ranch pork chops seared to perfection and simmered in a rich sauce with mixed vegetables. This flavorful dish is easy to make, making it an ideal choice for a quick weeknight dinner.
Ingredients
Scale
- 4 bone-in pork chops (about 1 inch thick)
- 1 packet (1 oz) ranch dressing mix
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup frozen mixed vegetables (carrots, peas, corn, and green beans)
- Fresh parsley for garnish (optional)
Instructions
- Pat the pork chops dry with paper towels and season both sides generously with salt and pepper.
- In a small bowl, combine the ranch dressing mix, garlic powder, onion powder, and smoked paprika.
- Rub the seasoning mixture all over the pork chops, ensuring they are evenly coated.
- In a large skillet, heat the olive oil over medium-high heat until shimmering.
- Place the pork chops in the skillet and sear for about 4-5 minutes on each side until golden brown. Avoid overcrowding the pan.
- Once browned, remove the pork chops from the skillet and set aside on a plate.
- Pour in the chicken broth and scrape up any browned bits from the bottom of the pan.
- Stir in the heavy cream until the sauce is smooth and creamy.
- Taste and adjust seasoning with salt and pepper as needed.
- Stir in the frozen mixed vegetables and let them cook in the sauce.
- Nestle the seared pork chops back into the skillet with the sauce and vegetables.
- Reduce heat to low, cover, and let simmer for 15-20 minutes until the pork chops are cooked through (internal temperature should reach 145°F/63°C).
- After 15 minutes, check the pork chops; if not done, cover and cook for a few more minutes.
- Remove the pork chops from the skillet and place on a serving platter.
- Ladle the creamy ranch sauce and vegetables over the pork chops.
- Sprinkle with freshly chopped parsley if desired.
- Serve hot with your favorite sides, such as mashed potatoes or a green salad.
Notes
- Bone-in pork chops are recommended for juiciness, but boneless can be used.
- For a lighter sauce, substitute half of the heavy cream with milk or a lower-fat alternative.
- Prep Time: 10 minutes
- Cook Time: 30 minutes