- 4 bone-in or boneless pork chops (1-inch thick)
- 2 Tablespoons ranch seasoning (one 1-ounce packet)
- 2 teaspoons coarse kosher salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon smoked paprika
Preheat oven to 425°F.
In a small bowl, stir together the salt, pepper, and smoked paprika. Evenly sprinkle the pork chops on both sides with the salt mixture. Dredge the pork chops on both sides in the dry ranch seasoning and arrange on a baking sheet.
Bake for 18-20 minutes until the pork chops reach an internal temperature of 145°F when tested with a digital meat thermometer. Remove from oven and let rest 5 minutes before serving.
- Storage: Leftovers will keep for 2-3 days in an airtight container in the fridge. You can reheat in the oven or air fryer, or slice and warm in the microwave before serving.
- Freezing: You can also freeze leftover pork chops for up to 2 months. Just thaw in the fridge overnight and reheat in the oven or air fryer the next day to serve.
- Pork chops: We like pork loin rib chops that were each about 1-inch thick. If your pork chops are thicker or thinner, you might need to adjust your baking time up or down slightly.
- Checking doneness: You might see some confusion from sources about what is the safe temperature to eat pork chops, but the USDA recommends cooking pork to 145 degrees F. You can cook it farther to 160 degrees F, which is what it used to be under the old guidelines, but your meat will be drier and not as juicy. It really is okay for the pork chops to have just a blush of pink to them!
- Air Fryer: Lightly rub the pork chops with a drizzle of olive oil before seasoning. Air fry for about 10 minutes at 375 degrees F, flipping them halfway through until the pork chops are done. Keep in mind that the cook time will depend on the thickness of your pork chops and whether they are bone-in or boneless, so use a digital meat thermometer to make sure they reach 145°F . Be sure you only cook them in one level without stacking so that there is good air circulation. You might need to cook the pork chops in batches.
Calories: 230kcal | Carbohydrates: 4g | Protein: 29g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 1790mg | Potassium: 506mg | Fiber: 1g | Sugar: 1g | Vitamin A: 68IU | Calcium: 11mg | Iron: 1mg