If you love pork chops smothered in a creamy mushroom sauce, you will definitely want to make these Creamy Ranch and Mushroom Pork Chops! Tender pork chops are simply seasoned and seared, then finished in a flavorful ranch cream sauce with sautéed mushrooms and Parmesan. Everything comes together in one skillet, making this an easy 30-minute dinner that’s perfect for busy weeknights but still feels a little special. If you’re looking for another flavorful and popular pork chop recipe, be sure to try my Honey Garlic Pork Chops next.
Ingredients & Substitutions
- Pork Chops: I used boneless pork chops (about 1-inch thick) for this recipe. Pat them dry and season with salt and pepper just before cooking so they sear nicely. (They will finish cooking in the sauce.) You can also use bone-in pork chops or thinner cuts, but cooking times will vary. Pork chops are fully cooked when they reach an internal temperature of 145°F.
- Mushrooms: Baby bella mushrooms add a rich, savory flavor to the sauce. White button mushrooms or cremini mushrooms work just as well if that’s what you have on hand.
- Ranch Seasoning: A packet of ranch seasoning mix brings classic herby flavor to the cream sauce. You can also use my homemade ranch seasoning mix, which is amazing for all your ranch recipes!
- Heavy Cream: Heavy whipping cream creates the rich, velvety base for the sauce. For a lighter option, half-and-half can be used, but the sauce will be thinner. Whole milk will work in a pinch, though it won’t be as creamy.
- Parmesan Cheese: Parmesan adds depth and a subtle salty finish to the sauce. For the smoothest texture, use freshly grated Parmesan. Grated Romano or Asiago cheese can also be used for a similar flavor profile.
- Chicken Broth: Chicken broth helps thin the sauce slightly and lifts all the flavorful browned bits from the skillet. Vegetable broth can be used as a substitute.
FAQs
Can I use bone-in pork chops?
Yes. Bone-in pork chops work well, but they may need an extra 2 to 3 minutes of simmering time. Always cook to an internal temperature of 145°F.
What mushrooms work best?
Baby bella mushrooms add rich, savory flavor, but white button mushrooms or sliced cremini mushrooms are great substitutes.
Can I make this without ranch seasoning?
You can use a homemade ranch blend if preferred. A mix of dried parsley, dill, garlic powder, onion powder, and a pinch of salt works well.
Will the sauce thicken as it cools?
Yes. The sauce continues to thicken slightly as it rests. But it is not a thick sauce, just perfectly spoonable if you ask me! If it gets too thick, stir in a splash of chicken broth or cream when reheating.
What to Serve with Creamy Ranch and Mushroom Pork Chops
- Mashed Potatoes: Creamy mashed potatoes, skins-on mashed potatoes, or cauliflower mashed potatoes are all perfect for soaking up the rich ranch mushroom sauce.
- Egg Noodles or Rice: Buttered noodles or fluffy white rice make easy, comforting sides that balance the savory pork.
- Roasted Vegetables: Try Parmesan green beans, roasted asparagus, or roasted Brussels sprouts for a simple vegetable side with great texture.
- Dinner Rolls or Biscuits: Easy dinner rolls or my butter swim biscuits are ideal for scooping up every bit of sauce left on the plate.
- Fresh Side Salad: A crisp, simple side salad with a light vinaigrette helps balance the richness of the dish.
How To Store Creamy Ranch and Mushroom Pork Chops
Refrigerator: Store leftover pork chops and sauce in an airtight container for up to 3 days.
Freezer: This dish can be frozen, but cream sauces may slightly change texture. Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat gently in a skillet over low heat or in the microwave at reduced power, stirring the sauce occasionally to keep it smooth.
Creamy Ranch and Mushroom Pork Chops
Ingredients
- 1 ½ pounds boneless pork chops, about 1-inch thick
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 2 tablespoons extra virgin olive oil
- 8 ounces baby Bella mushrooms, sliced
- 1 tablespoon unsalted butter
- 1 teaspoon garlic, minced
- 1 packet (1 ounce / 2 ½ tablespoons) ranch seasoning mix, or homemade
- ½ cup chicken broth
- 1 cup (238 g) heavy whipping cream
- ¼ cup (25 g) Parmesan cheese, grated
- Fresh parsley, chopped (for garnish)
Instructions
- Pat the pork chops dry with paper towels and season both sides evenly with salt and pepper.
- Place a large skillet over medium heat. Add the olive oil and heat until shimmering.
- Add the pork chops to the skillet in a single layer and sear for 3 to 4 minutes per side, until golden brown. The pork will not be fully cooked at this stage. (They will finish cooking in the sauce.) Transfer the pork chops to a plate and set aside.
- To the same skillet, add sliced mushrooms. Cook for about 5 to 6 minutes, stirring occasionally, until they release their moisture and start to brown.
- Add the butter to the mushrooms and stir until melted. Add the minced garlic and cook for about 1 minute, stirring constantly.
- Sprinkle the ranch seasoning mix over the mushrooms and stir well to coat evenly.
- Pour in the chicken broth and stir, scraping up any browned bits from the bottom of the skillet. Add the heavy cream and stir to combine.
- Reduce the heat to medium-low. Add the Parmesan cheese and stir until melted and smooth.
- Return the pork chops and any accumulated juices to the skillet. Reduce the heat to low and simmer gently for 6 to 8 minutes, flipping once, until the pork chops are cooked through and reach an internal temperature of 145°F.
- Spoon the mushroom ranch sauce over the pork chops. Garnish with fresh parsley before serving.
Did you make this recipe?
You can tag me at @iamhomesteader.
What the Test Kitchen had to say about this recipe:
Autumn
Incredible! The sauce is super flavorful, and it can be on the table in no time! I loved it!
Elizabeth
This is a WOW in my book! I got all the flavors from the ranch to the mushrooms in each bite, and the pork chops are super tender.
Stephanie
This is super easy and delicious. It feels a little fancy, but it comes together quickly.
Bella
Tender pork chops with a rich, creamy sauce…absolutely perfect. I especially loved the mushrooms and Parmesan.
