Ranch and Mushroom Pork Chops
Ranch and Mushroom Pork Chops in a creamy garlic ranch sauce with mushrooms and Parmesan. Easy skillet dinner ready in 30 minutes.
Ingredients
- 1½ pounds boneless pork chops, about 1-inch thick
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 2 tablespoons extra virgin olive oil
- 12 ounces baby Bella mushrooms, sliced
- 1 tablespoon unsalted butter
- 1 teaspoon garlic, minced
- 1 packet (1 ounce / 2½ tablespoons) ranch seasoning mix
- ½ cup chicken broth
- 1 cup heavy whipping cream
- ¼ cup Parmesan cheese, grated
- Fresh parsley, chopped, for garnish
Instructions
- Pat the pork chops dry with paper towels and season both sides evenly with the 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 3-4 minutes per side, until golden brown. The pork will not be fully cooked at this stage.
- Transfer the pork chops to a plate and set aside.
- In the same skillet, add the sliced mushrooms. Cook for 5-6 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown.
- Add the butter 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 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.
- Stir in the Parmesan cheese until melted and the sauce becomes smooth.
- Return the pork chops and any juices to the skillet. Reduce the heat to low and simmer gently for 6-8 minutes, flipping once, until the pork chops reach an internal temperature of 145°F.
- Spoon the mushroom ranch sauce over the pork chops and garnish with chopped parsley before serving.