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lightly browned bone-in pork chops with a dry coating of fine green ranch herbs and pepper on a plain plate
Andre Lewis

Baked Ranch Pork Chops

Dried dill, parsley and chives give these chops the ranch flavor without a packet dictating how salty dinner becomes. Pat the meat dry so the oil and herbs spread evenly, then leave space between the chops on the pan. This is a dry seasoning coat. The surface should brown lightly rather than sit in a creamy sauce, and a thermometer is more useful than waiting for the pork to become firm all the way through. Rest the chops before cutting so the first slice doesn't send their juices across the plate.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 4 bone-in pork loin chops 1 inch thick, about 2 lbs total
  • 1 tbsp olive oil
  • 1 tsp dried parsley
  • 1 tsp dried chives
  • 1/2 tsp dried dill
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp fine salt
  • 1/4 tsp black pepper

Method
 

  1. Heat the oven to 425°F and line a rimmed baking sheet with parchment. Pat chops dry on both sides.
  2. Mix parsley, chives, dill, garlic powder, onion powder, salt and pepper. Rub chops with oil, then coat evenly with the seasoning.
  3. Arrange chops on the sheet with space between them and bake for 15 minutes. Turn once and continue baking for 5 to 10 minutes.
  4. Check the thickest flesh beside the bone for at least 145°F, removing individual chops as they reach that temperature.
  5. Rest uncovered for at least 3 minutes before serving.