Ranch Pork Chops
Ranch Pork Chops are so easy and so delicious. You start with about 8-10 pork chops. I recommend getting the really thick boneless ones rather than ones that are super thin. Then you make up a spicy sauce with Ranch dressing mix, Rotel diced tomatoes with green chilies, chili sauce, red plum jelly, green onions and garlic. After frying the chops to brown them, you bake them in the oven with the sauce. You could probably even skip the frying step and just bake them until done, but as this was the first time I made this recipe, I followed the directions. 🙂
After Hurricane Katrina came, Hurricane Rita followed soon thereafter and damaged much of the gulf coast of Texas. I went along with a volunteer medical team to help victims in the greater Houston area. Our team gave shots, medicines and tried to help many who needed to see a doctor or nurse about medical issues for adults or children.
That week, while I was there, a friend and I stayed with some wonderful folks we had never met before. They had a lovely home with a swimming pool in the shape of the state of Texas! Susan had several church cookbooks laying around. While I was there I copied out some recipes that looked like they would be worth trying sometime. Ranch Pork Chops was one of those recipes. It has been almost a decade that I’ve had this recipe in my cookbook binders to try. I’m really glad I finally got around to making it.
We have a friend in our Sunday school class who recently lost her father. She ended up staying with her mom in Arkansas sorting out a lot of her father’s things for a month. I knew when she got back she’d be exhausted so I offered to bring them a meal.
Ranch Pork Chops, Carrot Raisin Salad, Greek Tomato Salad, Tossed Salad with Tropical Fruit, (yes, she loves salads!), Herbed Biscuits and Chocolate Butter Pecan Pound Cake were all on the menu. I thought the sauce for Ranch Pork Chops was amazing. Quite frankly, I don’t see why you couldn’t use the same sauce for chicken, lamb, or even fish! Although, I probably wouldn’t pre-fry chicken or fish and probably won’t fry the pork chops next time I make them. But they did have a nice brown texture from doing it.
If you’re looking for a tasty way to make pork chops, then you need to make Ranch Pork Chops! The flavor of the chops is spectacular. But as I said earlier, I think this would probably work better with really thick chops. Enjoy.
I initially published this post in July 2014. It’s not a particularly easy recipe to photograph, and the pictures I had were slim pickin’s. The lady I originally made the recipe for passed from ALS about two years ago. I think of her every time I make this recipe.
I recently remade this recipe (October 2019) for our Friday night care group. Instead of thin bone-in pork chops, I used thick boneless pork chops. Other than that, I followed the recipe pretty much like I’ve done before. I served it with Seasoned Oven Fries and it was a big hit with our group.
This was the first time in 2 1/2 years that I’ve actually served a pork entree. I’ve made stuff with sausage or bacon but not pork roast or pork chops. I try to keep things simple so most people will eat what I put before them. I made up a couple of batches of this recipe and it turned out really tasty and delicious. I sent a couple of chops home with someone whose husband is a pilot for the airlines. He said they were even good reheated.
For those who want to make this recipe gluten free, you’ll need to make your own version of Homemade Ranch Dressing Mix. Then you’re good to go.
Ranch Pork Chops are scrumptious. Consider trying this sauce recipe with lamb chops, chicken or fish!
Each bite is so succulent and delightful.
I served Ranch Pork Chops with Seasoned Oven Fries and fresh fruit.
Here’s what I did.
I used these ingredients.
Fry pork chops in hot avocado oil for about 10 minutes per side until lightly browned.
I actually let the chops cook about 5 minutes per side. Then I cooked them an additional 5 minutes on each side afterwards because I wanted them browned a little better than this.
Spray a large glass baking dish with cooking spray. Place fried pork chops in dish. If you want to eliminate this step just put the chops into the pan raw and bake a little longer to ensure the meat is cooked thoroughly.
Make Ranch sauce: Place chili sauce, diced tomatoes with green chilies, plum jelly, green onions and garlic in a large saucepan.
Stir to combine.
Add Ranch dressing mix.
Allow mixture to come to a boil and simmer 5 minutes until sauce has thickened.
Pour Ranch sauce over top of pork chops in baking dish.
Cover with foil and bake for about 1 hour 15 minutes at 350. (Increase cooking time if using raw pork chops).
Serve on a serving platter and garnish with more of the sauce, if desired.
Ranch Pork Chops were really easy to make. They are terrific served with Seasoned Oven Fries.
Don’t Ranch Pork Chops look mouthwatering?
Here’s the recipe.
RANCH PORK CHOPS
(Recipe adapted from Susan Schwartz, Houston, TX)
- 8 pork chops
- 2-3 tbsp. oil
- 1 cup chili sauce
- 10-oz. can Rotel tomatoes with diced chilies
- ½ cup plum jelly
- ½ pkg. [url href=”https://www.hiddenvalley.com/products/dips-and-dressing-mixes/dressing-mixes/original-ranch/” target=”_blank” title=”ranch dressing mix”]Hidden Valley Ranch Dressing Mix[/url]
- 6 green onions, sliced, including tops
- 1 tsp. minced garlic from a jar
- In a medium skillet, brown the pork chops in the oil.
- Then place the chops in a buttered 10×15” glass baking dish.
- In same skillet, combine the chili sauce, Rotel tomatoes with diced chilies, jelly, dressing mix, green onions and garlic.
- Let this mixture come to a boil and simmer 5 minutes until thick.
- Pour over pork chops and bake, covered, at 350° for 1 hour.
Ranch Pork Chops is a great recipe for company, too.
Are you drooling yet? If you’re a meat and potatoes kind of guy, this recipe is for you!