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Try SavoraCreamy Ranch Pork Chops and Potatoes
This comforting one-pan meal brings together tender pork chops and perfectly cooked potatoes, all smothered in a rich and savory ranch-flavored cream sauce. It's an easy weeknight dinner that's big on flavor and minimal on cleanup.
Ingredients
- thick-cut (about 1 inch thick) Boneless pork chops2
- lb, quartered Small Yukon Gold or red potatoes1
- packet (1 oz) Dry ranch seasoning mix1
- (10.5 oz) Condensed cream of chicken soup1 can
- Milk1/2 cup
- Olive oil1 tablespoon
- (or to taste) Salt1/2 teaspoon
- (or to taste) Black pepper1/4 teaspoon
- tablespoon, chopped (optional, for garnish) Fresh parsley1
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Learn MoreMethod
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
Pat the pork chops dry with paper towels. Season both sides of the pork chops with salt and pepper.
Heat the olive oil in a large oven-safe skillet or an oven-safe Dutch oven over medium-high heat. Sear the pork chops for 2-3 minutes per side until golden brown. This helps lock in the juices and flavor. Remove chops from the skillet and set aside.
In a medium bowl, whisk together the condensed cream of chicken soup, milk, and dry ranch seasoning mix until smooth.
Arrange the quartered potatoes evenly in the bottom of the prepared baking dish.
Place the seared pork chops on top of the potatoes in the baking dish.
Pour the creamy ranch sauce evenly over the pork chops and potatoes, ensuring everything is well coated.
Bake for 30-40 minutes, or until the pork chops are cooked through (internal temperature reaches 145°F/63°C) and the potatoes are tender when pierced with a fork.
Remove from the oven, cover loosely with foil, and let rest for 5 minutes before serving. Garnish with fresh chopped parsley, if desired.
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