Creamy Ranch Pork Chops Skillet

• servings: 4 servings
• active time: 5 minutes
• total time: 20 minutes

Ingredients

4 Thick-Cut Pork Chops (boneless or bone-in)

1/2 cup Heavy Cream (or half-and-half)

1 tbsp Dry Ranch Seasoning (store-bought or homemade)

2 tbsp Unsalted Butter

2 cloves Garlic (minced)

1 tsp Smoked Paprika

1/2 tsp Red pepper flakes (optional, for heat)

To taste: Salt and freshly cracked black pepper

Garnish: Fresh thyme sprigs

Directions

Seasoning: Pat the pork chops dry with a paper towel. Season both sides generously with salt, black pepper, and smoked paprika until thoroughly coated.

The Sear: Heat 1 tablespoon of olive oil in a large cast-iron skillet over medium-high heat. Add the pork chops and sear for 4–5 minutes per side until they develop a deep, golden-brown crust. Remove the chops from the pan and set them aside on a plate.

Aromatics: Reduce the heat to medium. Add the butter to the skillet pan drippings. Once melted, sauté the minced garlic and red pepper flakes for about 1 minute until aromatic and fragrant.

The Cream Sauce: Pour in the heavy cream and whisk in the dry ranch seasoning. Let the mixture come to a gentle simmer for 2–3 minutes. The sauce will begin to thicken into a velvety glaze.

Reunite: Place the seared pork chops back into the skillet. Use a spoon to baste the chops with the bubbling ranch cream sauce.

Simmer: Let the chops finish cooking in the sauce for another 1–2 minutes to ensure they are juicy and tender.

Serve: Remove from heat and garnish with fresh thyme sprigs. Serve immediately, making sure to spoon extra sauce over each chop!

Nutrition

• Calories: 410 kcal