Ranch-Rubbed Roasted Pork Chops

2017-05-23
  • Servings : 4
  • Prep Time : 10m
  • Cook Time : 16m
  • Ready In : 20m

Ingredients

  • Dry Ranch Seasoning:
  • 2 T. dried dill weed
  • 3 T. dried parsley
  • 2 t. onion powder
  • 2 t. garlic powder
  • 2 t. kosher salt
  • ½ t. freshly ground black pepper
  • Pork Chops:
  • 2 T. ranch seasoning (recipe above)
  • 1 T. extra virgin olive oil
  • 4 bone-in thick-cut pork chops, approximately 1” thick
  • Salt and freshly ground black pepper, to taste

Steps

Step 1

Preheat oven to 400°F and line a large rimmed baking sheet with aluminum foil or parchment paper. Set aside.

Step 2

To make the ranch seasoning, combine all ingredients in a small bowl and stir to combine.

Step 3

Rub pork chops with 1-2 tablespoons dry ranch seasoning (divided evenly among all 4 chops), until coated. (Store remaining ranch seasoning in an airtight container for later use).

Step 4

Heat extra virgin olive oil in a large skillet over medium-high heat before adding seasoned pork chops to skillet. Sear pork chops on each side until browned, approximately 2 minutes per side.

Step 5

Once browned, transfer pork chops to the lined baking sheet, leaving room between each pork chop so they are not over-crowded. Place baking sheet in the pre-heated oven and roast for 8 minutes before turning each chop. Continue roasting another 8-10 minutes, or until an instant-read thermometer inserted into the thickest portion of the chop reads 145°F (medium-rare) to 160°F (medium).

Step 6

Remove chops from oven and let rest for 3-5 minutes before serving.

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