Roasted Pork Chops with Homemade Ranch Rub

When I started reading ingredient lists on food items I purchased, I began moving towards cleaner eating. I didn’t like seeing so many preservatives and weird ingredients that seemed unnecessary and probably unhealthy to boot.

I did a little research and soon discovered that there is no need to buy pre-packaged ranch dressing or any other pre-packaged seasoning when it is so easy to make your own.




Use this recipe as a guideline, then feel free to adjust the seasonings to suit your own tastes. We all have our favorite spices and seasonings and others that we don’t much care for, so get creative!

Once you’ve found the perfect blend, mix up a larger batch and store the excess in an airtight container. It will last for several months, and you’ll save time and effort later on once you have a collection of your favorite seasoning blends on hand.


Serves 4


Roasted Pork Chops with Homemade Ranch Rub

This versatile seasoning is excellent on meats, in homemade salad dressings, or blended with Greek yogurt for a healthy vegetable dip.

10 minPrep Time

18 minCook Time

28 minTotal Time

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


  1. Preheat oven to 400°F and line a large rimmed baking sheet with aluminum foil or parchment paper. Set aside.
  2. To make the ranch seasoning, combine all ingredients in a small bowl and stir to combine.
  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).
  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.
  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).
  6. Remove chops from oven and let rest for 3-5 minutes before serving.






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