by Diana Rattray
Ranch dressing and Dijon mustard get together to amp up the flavor in these baked pork chops. The recipe is simple, yet the combination of tangy sauce and mushrooms packs a surprising amount of flavor. Serve the chops with mashed or roasted potatoes or sweet potatoes for a delicious everyday meal.
PrintRanch Pork Chop Bake
Pork chops are amped up with the great flavors of ranch dressing and Dijon mustard. Treat your family to this tasty meal any night of the week.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Pork Chops
- Method: Bale
Ingredients
Scale
- 4 boneless pork chops (or bone-in)
- 1/2 teaspoon kosher salt (or to taste)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1 small onion (chopped)
- 8 ounces mushrooms, sliced
- 1/2 cup chicken stock
- 2 tablespoons dry white wine (or more stock)
- 3 tablespoons ranch dressing (from a bottle or homemade from a mix)
- 1 1/2 tablespoons Dijon mustard
Instructions
- Heat the oven to 350 F and spray a shallow 2-quart baking dish with nonstick cooking spray.
- Heat the olive oil in a skillet over medium heat.
- Pat the pork chops with paper towels to dry. Season them all over with salt, garlic powder, and pepper.
- When the oil is shimmering, add the chops. Cook for about 2 minutes on each side, or until browned.
- Remove the chops to a baking dish and set aside.
- To the skillet, add another tablespoon of olive oil. Add the chopped onion and mushrooms to the skillet and cook for about 3 to 5 minutes, or until the onion is translucent and the mushrooms are .
- Add the chicken stock and wine to the skillet; stir to combine and bring to a boil, scraping up any browned bits in the bottom of the pan.
- Remove the pan from the heat and whisk in the dressing and mustard. Taste and adjust the seasonings.
- Pour the mushroom and sauce mixture over the pork chops.
- Bake the pork chops for 20 to 30 minutes or until the pork reaches an internal temperature of at least 145 F.
