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Creamy Ranch Pork Chops
This is the most delicious Pork Chop recipe you will find! These pork chops are seared to perfection and cooked in an amazing, creamy ranch sauce. Cook this Creamy Ranch Pork Chop recipe for your family and watch it become a new family favorite!
What you will need for this recipe
Start with some thick cut pork chops seasoned to your liking with salt and pepper. To make up the sauce you will need butter, cream cheese, heavy cream, and chicken broth. This is all cooked in one skillet, of course I used my favorite cast iron. The one I used for this recipe was a 12″ Lodge Cast Iron Skillet.
How to make Creamy Ranch Pork Chops
First you season your thick cut pork chops, then sear it to golden perfection in melted butter. Then you remove your pork chops and start the Creamy Ranch sauce. This sauce is seriously what makes this recipe. I plan on using this same sauce on chicken and beef too! When mixing the sauce I found it is best to use a good whisk, like this one. By using a whisk, it is easier to break up the cream cheese to get the sauce nice and smooth. Add the pork chops back into the sauce and simmer so the sauce thickens.
This recipe smells so good too, when Hubs walked in from work I heard him take in a deep breath then a “Mmmm, what’s for dinner”. Sounded like approval before even taking the first bite!
Next time I make this recipe I think I might add some crumbled bacon to the sauce, or maybe some mushrooms, or both! If you try it, be sure to let me know how you like it!
Creamy Ranch Pork Chops
This is the creamiest, most delicious pork chop recipe ever! Pork chops are seared to perfection and covered in a perfect creamy ranch sauce. This creamy ranch pork chops favorite will be your new family favorite!
- 4 thick cut boneless pork chops
- 8 oz full fat cream cheese softened and cut into pieces
- 8 tbsp salted butter
- 1/2 cup heavy cream
- 1/2 cup chicken broth
- 1 package of ranch seasoning
- sea salt to taste
- ground black pepper to taste
Season both sides of each pork chop generously with salt and pepper.
In a large skillet (I prefer cast iron), heat half of the butter over medium heat until melted.
Sear each chop on each side until golden brown. Reduce heat to medium and continue to cook until chops are around 160 degrees internal temp.
Remove chops and set aside.
Pour in chicken broth to deglaze pan. Be sure to scrape the pan to get all of the yummy browned pieces off.
Add cream cheese, butter and heavy cream and whisk continuously until completely smooth.
Add ranch seasoning and stir until combined.
Reduce heat to low, add chops back into pan. Flip chops a couple of times to cover both sides with sauce. Cover skillet and simmer for about 10 minutes.