This is the kind of weeknight recipe I lean on when the day has been long but I still want dinner to feel a little special. These Southern-inspired ranch pork chops are all about one savory mixture—mayonnaise, a ranch seasoning packet, and grated Parmesan—that you simply dollop over raw pork chops on a baking sheet. As it bakes, the mixture melts into a creamy, salty, lightly tangy crust that makes the meat taste like you fussed with marinades and pan sauces, when in reality it’s a straight shot from mixing bowl to oven. Ranch seasoning is a relatively modern American pantry staple, but it borrows from the buttermilk-and-herb flavors that run through a lot of Midwestern and Southern home cooking, which is probably why it feels so comforting here.
Serve these pork chops with something that can soak up the extra drippings from the pan—mashed potatoes, buttered egg noodles, or simple white rice all work beautifully. I like to add a green vegetable with some crunch to balance the richness: roasted green beans, a crisp salad with a sharp vinaigrette, or steamed broccoli tossed with lemon. If you want to lean into a more Southern-style plate, pair the chops with skillet-fried potatoes, coleslaw, and a slice of cornbread. A light, citrusy white wine or unsweet iced tea rounds out the meal without competing with the ranch and Parmesan flavors.
Southern Ranch Baked Pork Chops
Servings: 4
