Oven Baked Ranch Pork Chops Recipe

If you need a simple, flavorful dinner that’s on the table fast, these Ranch Baked Pork Chops are the perfect solution! They use just a few ingredients and has no prep! This is perfect for busy weeknights and will be a hit with picky eaters, plus it’s a protein packed dinner!

Being on a healthy lifestyle journey lean meats are a big part of the whole family diet, not just mine. These are macro-friendly and also Weight Watchers points-friendly. This dish pairs perfectly with roasted veggies, mashed potatoes, or even a simple salad, a main dish the whole family loves!

Oven Roasted Ranch Pork Chops Ingredients:

• Boneless Pork Chops
• Olive Oil
• Ranch Seasoning– You can use packets or dry ranch seasoning from a container to make this. I have a container of dry ranch seasoning because of how much we use. If you want Homemade Ranch Seasoning is amazing in this dish
• Black Pepper
• Garlic Salt
• Dried Parsley

How To Make Baked Ranch Pork Chops:

Preheat your oven to 425 degrees.

Take a baking pan and line it with foil. I am a Pyrex girl through and through! I love the ones that have handles for easy removal from the oven.

In a small bowl, mix your oil and ranch seasoning.

Lay your pork chops out on the tin foil in the pan. You can trim off any excess fat from the pork chops as well.

Be sure to season your pork chops to your preference and taste.

Next, drizzle the oil combination over your pork chops.

Top your pork chops with dried parsley.

Allow the pork chops to rest for 5 minutes before baking, allowing the flavors to infuse.

Bake your pork chops for about 30 minutes.

For crispier pork chops, turn on the broiler for 1 to 2 minutes.

Double-check that they cook to an internal temperature of over 160°F with a food thermometer for pork and serve.

What To Serve With Ranch Pork Chops:

Sides: Air Fryer Bacon Asparagus, Oven Roasted Baby Potatoes, Air Fryer Brussell Sprouts, Green Beans, Caesar Salad, Green Salad, Baked Sweet Potatoes, Air Fryer Broccoli, Grilled Zucchini, Grilled Corn On The Cob, Air Fryer Zucchini Chips, Crockpot Quinoa, Cole Slaw

What is your favorite baked pork chop recipe?

How To Store Ranch Pork Chops

Store in the fridge in an airtight container or bag for up to three days after making them.

Alternate Ingredients For Baked Pork Chops

• Avocado Oil
• Italian Seasoning
• Paprika or smoked paprika
• Lemon Pepper Seasoning
• Montreal Steak Seasoning

Macros For Baked Boneless Pork Chops

The macros for a 3.5-ounce cooked pork chop with 1 Tablespoon olive oil are 131 calories, zero carbs, 5 grams of fat, and 20 grams of protein.

I calculated this information using a third-party tool and are meant to be a helpful reference only. Actual values will vary based on the specific ingredients, brands, and portion sizes you use.

Weight Watchers Points For Ranch Pork Chops

How many Weight Watchers points for a pork chop? It’s close to chicken and a little over an ounce of pork per point. It’s the other lean white meat that is super WW-friendly! For tracking, a ¼ cup of Olive Oil was 17 points.

Now, I eyeballed my oil and called it one tablespoon for my tracking, even though I think it was less oil. I also weighed my meat to get the right amount after it was cooked. My pork chop was 3.5 ounces, but since pork chops are zero points now, the only thing with points was oil. I tracked it as a tablespoon, so only 1 point.

A Note From Jenny

When starting any healthy lifestyle, consult a doctor to address any personal health concerns. Some things can only be addressed medically and by a professional. Blood sugar levels, blood pressure, and hormones checked at a physical before starting and at least once a year, as these all can affect an active lifestyle.

With so many different programs, such as Weight Watchers, Keto, and macros, it can be hard to know what to pick. (If you’re interested in Weight Watchers, you can sign up -> here and sign up for $10/month for 10 months.)

I personally use the app Myfitnesspal to track my food.  I use macros and focus on High Protein (calories, fat, protein, and carbohydrates) and rotate through cuts and maintenance calories. (Use a calculator like this -> here)  . I did WW for years, but now that I am more maintenance, with cuts throughout the year, and focusing on mobility with strength training. There is no right or wrong answer, as all bodies are different.