It doesnt get much easier than these Baked Ranch Butter Pork Chops! Theyre made with only 4 ingredients and come out so juicy, flavorful, and tender!A QUICK, NO FUSS DINNER RECIPE Baked Ranch Butter Pork Chops are super easy to make and you really only need a few ingredients. This pork chop recipe only requires 10 minutes to prep too. Its a great dinner for those busy nights and its versatile and can be served with a bunch of different sides. These savory pork chops have the best ranch-seasoned butter sauce thats to die for.FREQUENTLY ASKED QUESTIONS:What to serve with Baked Ranch Butter Pork Chops? You can serve these pork chops with any of your favorite sides. Some of my favorites to serve with these chops are a big green salad, green beans, carrots, steamed broccoli, mashed potatoes, egg noodles, rice and steamed veggies, etc. How do I prevent my pork chops from drying out? Dont worry, you arent the only one who is nervous about drying out your pork chops. Since theyre such a lean meat, you can dry them out so easily. So, my personal favorite hack to help prevent this (if I have time) is by brining them first. Brining your pork chops is a super easy thing to do. Just dissolve 3 Tablespoons of salt in 4-5 cups of cold water in a large bowl. Then plop the chops right in the brining solution before covering the bowl and refrigerating it to let it soak for 30 minutes. Then proceed with the recipe as written. Whats the best thickness for this pork chop recipe? Pork Chop Thickness is KEY: This recipe is designed for boneless pork chops that are about 1 inch thick. If your pork chops are thinner or thicker, you will need to adjust the cooking time.Thinner Chops (1/2 inch): Start checking for doneness around 15 minutes. They might be done as quickly as 12-13 minutes. Some oven temperatures have hot spots so can cook food quicker than others.Thicker Chops (1 1/2 2 inches): Will likely need 25-30 minutes. Start checking around 20-25 minutes, and add time in 5-minute increments. How do I know when my pork chops are done and safe? The only reliable way to ensure your pork chops are cooked through but still juicy is to use a meat thermometer (paid affiliate link). Insert the thermometer into the thickest part of the chop, avoiding the butter. The USDA recommends cooking pork to an internal temperature of 145F (63C). It will be slightly pink in the center, which is perfectly safe and ensures its not overcooked. Do I HAVE to let the pork chops rest before serving? No but I do like to let the pork chops rest for 3-5 minutes after removing them from the oven. The internal temperature will continue to rise slightly (carryover cooking), and the juices will redistribute, resulting in a more tender chop. Why do I need to bake them uncovered? Baking the pork chops uncovered allows for:Better Browning: The tops of the pork chops will brown nicely, creating a more appealing appearance and flavor.Evaporation: Some of the moisture will evaporate, concentrating the ranch and butter flavors.Crisper Texture: The surface of the pork chops will be slightly crisper than if they were covered. What else can I add to this? You could add vegetables like sliced onions, bell peppers, or baby potatoes to the baking dish along with the pork chops. Toss them with a little olive oil and some of the ranch seasoning. How can I make this spicy? Use a spicy ranch seasoning mix or add a pinch of red pepper flakes How long are leftovers good for? Store leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze for up to 3 months. INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)boneless pork chops I tested this recipe with 1 inch thick boneless pork chops. You could make it with other cups, you may just need to adjust the temperature.unsalted butter I went with unsalted butter since the ranch seasoning already has salt in it but there is not much salt in salted butter so if that is all you have, then certainly use it.ranch seasoning use store bought, or if you prefer, you can make your own Homemade Ranch Seasoning.fresh minced parsley this is an optional ingredient. I think it just adds a nice touch of color but its not absolutely necessary.HOW TO MAKE BAKED RANCH BUTTER PORK CHOPS:Preheat oven to 400F degrees. Pat pork chops dry with a paper towel and place into a 913-inch or similar sized baking dish. Sprinkle ranch seasoning evenly across the top of each pork chop.Place a pat of butter onto each pork chop. Bake in the oven uncovered for 15-20 minutes, or until the internal temperature of the pork chops reaches 145F. You do not want to overcook the pork chops or they will come out dry.It is optional but I like to let the pork chops rest for abut 5 minutes before serving. Serve over mashed potatoes or rice, enjoy!CRAVING MORE RECIPES?Crispy Baked Pork ChopsCountry Fried Pork ChopsCrock Pot Pork Chops and GravyRitz Cracker Pork ChopsPan Fried Pork ChopsAir Fryer Ranch Pork ChopsCrock Pot Pork Chops and Potatoes For TwoCrock Pot Pork Chops For TwoFrench Onion Pork Chops PrintBaked Ranch Butter Pork ChopsIt doesn't get much easier than these Baked Ranch Butter Pork Chops! They're made with only 4 ingredients and come out so juicy, flavorful, and tender!Course Dinner, Main CourseCuisine AmericanPrep Time 10 minutes minutesCook Time 25 minutes minutesTotal Time 35 minutes minutesServings 4Calories 328kcalAuthor Brandie SkibinskiIngredients4 boneless pork chops (about 1 inch thick)1 ounce packet ranch seasoning4 Tablespoons unsalted butter, sliced into patsfresh minced parsley (optional, for garnish)InstructionsPreheat oven to 400F degrees.Pat 4 boneless pork chops (about 1 inch thick) dry with a paper towel and place into a 913-inch or similar sized baking dish. Sprinkle 1 ounce packet ranch seasoning evenly across the top of each pork chop. Place a pat of butter onto each pork chop. Bake in the oven, uncovered, for about 15-20 minutes, or until the internal temperature of the pork chops reaches 145F. You do not want to overcook pork chops or they will come out dry. I like to let the pork chops rest for about 3-5 minutes after taking them out of the oven. Top with fresh minced parsley (optional.) Serve over mashed potatoes or rice, enjoy! NotesPlease refer to my FAQs (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.Worried about your pork chops coming out dry? Try brining them first if you have time. Just dissolve 3 Tablespoons of salt in 4-5 cups of cold water in a large bowl. Then put the chops right in the brining solution before covering the bowl and refrigerating it to let it soak for 30 minutes. Then proceed with the recipe as written.NutritionCalories: 328kcal | Carbohydrates: 4g | Protein: 29g | Fat: 21g | Sodium: 597mg | Sugar: 0.01g