Discover the perfect weeknight dinner with these Cheddar Ranch Pork Chops—juicy, tender, and topped with a creamy ranch and sharp cheddar cheese blend. This dish combines comforting flavors with simple preparation to deliver a satisfying family meal everyone will enjoy.
From the easy preparation to the mouthwatering golden cheese topping, these pork chops bring a rustic, hearty feel to your dinner table. Whether you’re feeding a busy household or just craving a delicious entrée, this recipe is sure to please.
- Quick and simple prep, perfect for busy weeknights.
- Combination of creamy ranch and sharp cheddar elevates pork chops.
- Juicy and tender with a bubbly, golden cheese topping.
- Minimal ingredients for maximum flavor.
Ingredients
- 4 boneless pork chops, about 1-inch thick: These chops provide the perfect thickness to stay juicy and tender while baking in the oven.
- 1/2 cup mayonnaise: Acts as a creamy base for the ranch mixture, helping the cheese stick and adding moisture.
- 1 packet (1 ounce) ranch dressing mix: Adds classic savory herbs and tangy flavor that complement the pork beautifully.
- 1 teaspoon garlic powder: Provides a warm, aromatic depth that enhances the flavor of the ranch blend.
- 1/4 teaspoon freshly ground black pepper: Adds mild heat and brightness to balance the creamy topping.
- Pinch of salt, to taste: Enhances all the flavors and seasons the pork chops perfectly.
- 1 cup shredded sharp cheddar cheese: Melts to a bubbly golden crust, adding richness and a sharp tangy bite.
- Chopped fresh parsley, for garnish (optional): Adds a fresh herbal note and a pop of color for presentation.
Instructions
- Preheat and prepare baking dish
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Set your oven to 400°F (200°C) and lightly grease a 9×13-inch baking dish or rimmed baking sheet. Greasing prevents sticking and ensures easy cleanup.
- Dry and arrange pork chops
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Pat the pork chops dry with paper towels to promote even browning. Arrange them in a single layer in the baking dish to ensure uniform cooking.
- Mix creamy ranch topping
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In a medium bowl, combine mayonnaise, ranch dressing mix, garlic powder, black pepper, and salt. Stir until smooth. This creates a flavorful, creamy coating that keeps the pork moist while baking.
- Coat pork chops evenly
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Spread the ranch mixture evenly over the tops of each pork chop, covering them completely with a thick layer. This forms a delicious base for the cheese topping.
- Add shredded cheddar cheese
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Sprinkle the shredded cheddar cheese evenly over each ranch-coated pork chop. The cheese melts and browns during baking, adding a savory crispy crust.
- Bake until cooked and bubbly
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Bake the pork chops for 22–28 minutes, until the internal temperature reaches 145°F (63°C) and the cheese is melted and bubbly. For a deeper golden top, broil for 1–2 minutes while watching closely to avoid burning.
- Rest before serving
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Remove the pork chops from the oven and let them rest for about 5 minutes. Resting allows the juices to redistribute, ensuring each bite is juicy and tender.
- Garnish and serve
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Sprinkle chopped fresh parsley over the pork chops for a bright herbal finish and serve warm with your favorite sides for a complete meal.
- Use a meat thermometer to check that pork reaches a safe internal temperature of 145°F for juicy and safe results.
- Broiling at the end caramelizes the cheese but requires close attention to avoid burning.
- Boneless pork chops cook faster and remain tender compared to bone-in chops.
Storage Tips
Store leftover pork chops in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to maintain moisture and cheese texture.
Serving Suggestions
Serve these pork chops alongside garlic mashed potatoes or a crisp green salad to balance the richness. Roasted vegetables like asparagus or green beans complement the cheesy, creamy topping beautifully.
- For extra flavor, brine the pork chops briefly before cooking to enhance juiciness.
- Allow the mayonnaise ranch mixture to come to room temperature before spreading for easier application.
- Use sharp cheddar cheese for the best melt and tangy flavor contrast.
FAQs
- Can I use bone-in pork chops for this recipe?
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Yes, but increase the baking time slightly and verify doneness using a meat thermometer.
- Can I make this recipe dairy-free?
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You can substitute the cheddar cheese with a dairy-free alternative and use a ranch mix without dairy. Mayonnaise is typically dairy-free.
- What sides pair well with Cheddar Ranch Pork Chops?
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Mashed potatoes, steamed vegetables, salads, or rice pilaf are excellent sides that complement this dish.
- Can I prepare this recipe in advance?
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Yes, you can assemble the pork chops with the topping and refrigerate for up to 24 hours before baking.
- How do I avoid the cheese burning when broiling?
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Watch the pork chops carefully during broiling and broil for only 1–2 minutes to get a golden top without burning.
- Is it necessary to pat the pork chops dry?
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Yes, patting dry helps achieve better browning and prevents excess moisture which can affect texture.
Cheddar Ranch Pork Chops
Equipment
- 1 9x13-inch baking dish Lightly greased
Ingredients
- 4 boneless pork chops about 1-inch thick
- 1/2 cup mayonnaise
- 1 packet 1 ounce ranch dressing mix
- 1 teaspoon garlic powder
- 1/4 teaspoon freshly ground black pepper
- Pinch of salt to taste
- 1 cup shredded sharp cheddar cheese
- Chopped fresh parsley for garnish (optional)
Instructions
- Preheat the oven to 400°F (200°C) and lightly grease a 9x13-inch baking dish or rimmed baking sheet.
- Pat the pork chops dry with paper towels and arrange them in a single layer in the prepared dish.
- In a medium bowl, mix mayonnaise, ranch dressing mix, garlic powder, black pepper, and a pinch of salt until smooth.
- Spread the ranch mixture evenly over the tops of each pork chop.
- Sprinkle shredded cheddar cheese evenly over the coated pork chops.
- Bake for 22–28 minutes until pork chops reach an internal temperature of 145°F (63°C) and cheese is melted and bubbly.
- Optionally, broil for 1–2 minutes to brown the cheese, watching closely to prevent burning.
- Remove from oven and let rest for about 5 minutes before serving.
- Garnish with chopped fresh parsley if desired and serve warm.
Notes
- Use bone-in pork chops for more flavor.
- Store leftovers covered in the refrigerator for up to 3 days.
- Serve with mashed potatoes or steamed vegetables.
