Some dinners hit the table and disappear before I even grab a fork—this is one of those. Creamy ranch pork chops nestled in golden potatoes, all done in one pan? Oh yes. It’s the kind of meal that makes a weeknight feel like the weekend. I’ve made this more times than I care to admit, and each time I swear it’s better than the last. Something about that ranch seasoning melting into the cream, soaking into the crispy edges of the potatoes—it’s comfort food without needing six pots and a prayer. If you’re looking for pork chop recipes that are big on flavor but low on fuss, this is it. It’s right up there with my go-to fried pork chop recipes and quick pork chop recipes. Whether you’re cooking for your family or just feeding yourself, recipes for pork chops don’t get easier than this. Honestly, you could turn it into one of those pork chop sandwich recipes too—just slap everything on toasted buns. It’s one of those pork recipes that makes you feel like you’ve got it together, even when your kitchen says otherwise.

1) Key Takeaways
2) Easy One-Pan Creamy Ranch Pork Chops and Potatoes Recipe
3) Ingredients for One-Pan Creamy Ranch Pork Chops and Potatoes
4) How to Make One-Pan Creamy Ranch Pork Chops and Potatoes
5) Tips for Making One-Pan Creamy Ranch Pork Chops and Potatoes
6) Making One-Pan Creamy Ranch Pork Chops and Potatoes Ahead of Time
7) Storing Leftover One-Pan Creamy Ranch Pork Chops and Potatoes
8) Try these Main Course Recipes next!
9) One-Pan Creamy Ranch Pork Chops and Potatoes
10) Nutrition

1) Key Takeaways

One-pan dinners save time and dishes without sacrificing flavor.
This recipe combines creamy ranch with golden pork chops and tender potatoes.
It’s an easy choice for busy weeknights or relaxed weekends.
Great for experimenting with other pork chop recipes or flavor twists.

2) Easy One-Pan Creamy Ranch Pork Chops and Potatoes Recipe

Some days, I need dinner to cook itself. Other days, I need it to clean the dishes too. This one gets close enough. This pork chop recipe brings everything I want into one pan: hearty pork, crispy potatoes, and creamy ranch flavor that tastes way fancier than the prep deserves.

I’ve made a lot of recipes for pork chops over the years, and this one has landed firmly in my quick pork chop recipes rotation. It saves my brain on weeknights and fills the house with smells that make everyone wander into the kitchen asking, “When’s dinner?”

There’s no stress, no complicated steps, and no guessing what sides to serve. It’s all here, bubbling together in one happy skillet. Even if you’re into pork chop sandwich recipes, you could spoon this right onto a crusty roll and call it a win. The sauce alone makes this worth repeating.

3) Ingredients for One-Pan Creamy Ranch Pork Chops and Potatoes

4 boneless pork chops: I go for about an inch thick. Thin chops will dry out, and we don’t want that sadness.

1 pound baby potatoes, halved: Use a mix of red and yellow if you like some color on the plate. They roast up tender and grab all that creamy goodness.

1 tablespoon olive oil: This helps get that nice sear going on the chops before the sauce even hits the pan.

1 tablespoon butter: Adds richness and helps the potatoes brown up just right. Butter makes everything better, doesn’t it?

1 cup heavy cream: This is where the magic happens. It becomes silky, thick, and soaks into every bite.

1 packet ranch seasoning mix: My shortcut to flavor that tastes like I spent hours making it. Spoiler: I didn’t.

Salt and black pepper to taste: Start light, then adjust after baking. The ranch mix has some salt already.

Fresh parsley, chopped (for garnish): A sprinkle at the end wakes everything up and makes it feel a little fancy.

4) How to Make One-Pan Creamy Ranch Pork Chops and Potatoes

Step 1. Preheat your oven to 400°F. Trust me, this makes a difference when you pop the skillet in later.

Step 2. Heat the olive oil and butter in a large oven-safe skillet over medium. Sear your pork chops about two minutes per side. They just need a tan, not a full cook.

Step 3. Set the chops aside. Toss the halved potatoes into that buttery skillet and sauté them for five or six minutes. Let them get a little color. You’ll thank me later.

Step 4. Mix the heavy cream and ranch seasoning in a bowl. Pour that mixture over the potatoes. It will look thin at first—just wait.

Step 5. Tuck the seared chops back into the pan, right in there with the potatoes and sauce.

Step 6. Slide the whole pan into the oven. Bake for 20 to 25 minutes. The sauce thickens, the pork finishes, the potatoes turn golden. That’s your cue.

Step 7. Take it out, sprinkle parsley on top, and let it rest for a few minutes before serving. No one ever got mad at a pretty plate.

5) Tips for Making One-Pan Creamy Ranch Pork Chops and Potatoes

Pick the right pork. I like bone-in for grill nights, but boneless pork chops work better here. They cook fast and fit neatly in the skillet.

Don’t skip the sear. Those browned bits at the bottom? They’re gold. They give the sauce depth and the pork extra flavor. This little step makes it feel like something from a cozy diner.

Use a wide pan. Crammed food doesn’t roast, it steams. You want space so the potatoes can crisp up around the edges and the sauce doesn’t overflow. If you’ve ever scraped baked cream off the oven floor, you know what I mean.

6) Making One-Pan Creamy Ranch Pork Chops and Potatoes Ahead of Time

Meal prepping? You’re speaking my language. I’ve cooked this the night before more times than I can count. Let it cool, then tuck it into containers. It actually tastes better the next day. The ranch sauce thickens and soaks deeper into the pork and potatoes.

If you’re serving later and want to keep things looking fresh, hold off on the parsley garnish until just before eating. A quick zap in the microwave with a lid (or foil in the oven) brings it all back like it just came off the stove.

You could even use this as filling for wraps or throw it into a pork chop sandwich. That ranch sauce? It’s the kind of thing I’d happily eat off a spoon—but maybe don’t do that in front of guests.

7) Storing Leftover One-Pan Creamy Ranch Pork Chops and Potatoes

Store leftovers in an airtight container in the fridge. You’ll get about three days of solid flavor, maybe four if no one discovers them first.

When reheating, go low and slow. The sauce thickens in the fridge, so you might add a splash of milk or cream to loosen it. I reheat it covered in the microwave or in a small pan over low heat. Either works.

This is one of those pork chop recipes that hold up well after a day or two. Everything softens a bit, but the flavors deepen. It’s like the recipe just keeps rewarding you for making it.

8) Try these Main Course Recipes next!

9) One-Pan Creamy Ranch Pork Chops and Potatoes