Paprika Pork Chops with Creamy Ranch Sauce
Paprika Pork Chops with Creamy Ranch Sauce
Ingredients
For the Paprika Pork Chops
- 4 boneless pork chops, about 1 1/4 inches thick
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1 tablespoon olive oil
For the Creamy Ranch Sauce
- 1 cup sour cream
- 1 packet ranch seasoning mix, 1 ounce
- 1/4 cup milk
- 2 tablespoons fresh chives, minced, for garnish
Instructions
- 1
Pat the pork chops dry thoroughly with paper towels. In a small bowl, combine the smoked paprika, garlic powder, onion powder, kosher salt, and black pepper. Rub the seasoning mixture evenly over both sides of each pork chop.
⏱️ 5 min
- 2
Heat the olive oil in a large oven-safe skillet (cast iron works well) over medium-high heat until shimmering. Carefully place the seasoned pork chops in the hot skillet. Sear for 3 to 4 minutes per side, until a golden-brown crust forms.
⏱️ 8 min
- 3
Reduce the heat to medium-low, or if your skillet is oven-safe, transfer the skillet to a preheated oven. Cook for an additional 5 to 8 minutes, or until the internal temperature of the pork chops reaches 145°F (63°C) when measured with a meat thermometer. Remove from heat, tent loosely with foil, and let rest for 5 minutes.
⏱️ 13 min•🌡️ 375
- 4
While the pork chops are cooking or resting, prepare the creamy ranch sauce. In a medium bowl, whisk together the sour cream, ranch seasoning mix, and milk until smooth and well combined.
⏱️ 5 min
- 5
Serve the rested paprika pork chops immediately, topped with a generous spoonful of the creamy ranch sauce and garnished with fresh minced chives.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
Paprika Pork Chops with Creamy Ranch Sauce
Ingredients
For the Paprika Pork Chops
- 4 boneless pork chops, about 1 1/4 inches thick
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1 tablespoon olive oil
For the Creamy Ranch Sauce
- 1 cup sour cream
- 1 packet ranch seasoning mix, 1 ounce
- 1/4 cup milk
- 2 tablespoons fresh chives, minced, for garnish
Instructions
- 1
Pat the pork chops dry thoroughly with paper towels. In a small bowl, combine the smoked paprika, garlic powder, onion powder, kosher salt, and black pepper. Rub the seasoning mixture evenly over both sides of each pork chop.
⏱️ 5 min - 2
Heat the olive oil in a large oven-safe skillet (cast iron works well) over medium-high heat until shimmering. Carefully place the seasoned pork chops in the hot skillet. Sear for 3 to 4 minutes per side, until a golden-brown crust forms.
⏱️ 8 min - 3
Reduce the heat to medium-low, or if your skillet is oven-safe, transfer the skillet to a preheated oven. Cook for an additional 5 to 8 minutes, or until the internal temperature of the pork chops reaches 145°F (63°C) when measured with a meat thermometer. Remove from heat, tent loosely with foil, and let rest for 5 minutes.
⏱️ 13 min•🌡️ 375 - 4
While the pork chops are cooking or resting, prepare the creamy ranch sauce. In a medium bowl, whisk together the sour cream, ranch seasoning mix, and milk until smooth and well combined.
⏱️ 5 min - 5
Serve the rested paprika pork chops immediately, topped with a generous spoonful of the creamy ranch sauce and garnished with fresh minced chives.
⏱️ 4 min