Cheddar Ranch Pork Chops
Juicy boneless pork chops baked under a thick, creamy cheddar-ranch topping that turns golden and bubbly in the oven. Five ingredients, one baking dish, and 35 minutes to a family dinner everyone loves.
Ingredients
- 4 boneless pork chops ¾ to 1 inch thick
- 1½ cups sharp cheddar cheese freshly shredded from a block
- 3 tablespoons full-fat mayonnaise
- 1 packet 1 oz dry ranch seasoning mix
- 2 cloves garlic minced
- Salt and black pepper to season
- Fresh parsley chopped, for garnish
Instructions
- Preheat oven to 400°F. Spray a 9x13 inch glass or ceramic baking dish generously with nonstick cooking spray.
- Pat pork chops completely dry with paper towels. Season both sides lightly with salt and black pepper. Place in the prepared baking dish in a single layer.
- In a medium bowl, combine shredded cheddar, mayonnaise, dry ranch seasoning, and minced garlic. Stir until fully combined into a thick, creamy mixture.
- Divide the cheddar ranch topping evenly over the tops of the four pork chops. Spread in a generous, even layer covering the entire surface to the edges.
- Bake uncovered at 400°F for 25 to 30 minutes until the topping is golden and bubbling and pork reaches 145°F internal temperature.
- Optional: Broil for 2 to 3 minutes at the end for a deeper golden, slightly crispy crust. Watch closely.
- Rest 5 minutes in the dish before serving. Garnish with fresh chopped parsley.
Notes
Shred your own cheese from a block — pre-shredded bags have a starchy coating that prevents smooth, even melting.
Use dry ranch seasoning mix, not bottled ranch dressing — the liquid will make the topping runny.
The mayo keeps the pork moist and the topping creamy during baking — don't skip it.
The optional 2-minute broil at the end creates a noticeably better golden crust.
Topping can be made 24 hours ahead and refrigerated until needed.
Full dish can be assembled up to 8 hours ahead — cover and refrigerate, add 3 to 5 extra minutes to bake time.