This is the kind of weeknight recipe I lean on when the day has been long but I still want dinner to feel a little special. These Southern-inspired ranch pork chops are all about one savory mixture—mayonnaise, a ranch seasoning packet, and grated Parmesan—that you simply dollop over raw pork chops on a baking sheet.
As it bakes, the mixture melts into a creamy, salty, lightly tangy crust that makes the meat taste like you fussed with marinades and pan sauces, when in reality it’s a straight shot from mixing bowl to oven. Ranch seasoning is a relatively modern American pantry staple, but it borrows from the buttermilk-and-herb flavors that run through a lot of Midwestern and Southern home cooking, which is probably why it feels so comforting here.
Baked ranch pork chops on a weeknight dinner plate
Baked ranch pork chops on a weeknight dinner plate
Serve these pork chops with something that can soak up the extra drippings from the pan—mashed potatoes, buttered egg noodles, or simple white rice all work beautifully. I like to add a green vegetable with some crunch to balance the richness: roasted green beans, a crisp salad with a sharp vinaigrette, or steamed broccoli tossed with lemon.
If you want to lean into a more Southern-style plate, pair the chops with skillet-fried potatoes, coleslaw, and a slice of cornbread. A light, citrusy white wine or unsweet iced tea rounds out the meal without competing with the ranch and Parmesan flavors.
Southern Ranch Baked Pork Chops
Servings: 4
Ingredients
