I’ve been making these ranch-marinated pork chops for years, and they never fail to disappear fast at dinner time. The secret is letting that tangy Hidden Valley ranch dressing work its magic on thick-cut boneless chops, creating the juiciest, most flavorful meat you’ll ever grill or bake. Trust me, once you try this super simple marinade, it’ll become your go-to weeknight dinner solution.
| Preparation Time | 30-45 minutes |
| Cooking Time | 10-15 minutes |
| Total Time | 40-60 minutes |
| Level of Difficulty | Easy |
| Servings | 4 pork chops |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 900-1050
- Protein: 90-105 g
- Fat: 55-65 g
- Carbohydrates: 10-14 g
Ingredients
- 2/3 cup ranch salad dressing (Hidden Valley preferred)
- 4 boneless loin pork chops (1-inch thick)
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon freshly ground black pepper
Step 1: Prepare and Marinate the Pork Chops
- 2/3 cup ranch salad dressing
- 4 boneless loin pork chops
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon freshly ground black pepper
In a shallow bowl or resealable bag, combine the ranch salad dressing, smoked paprika, and freshly ground black pepper, stirring until well blended.
Place the boneless pork chops in the mixture, making sure each chop is thoroughly coated on both sides.
Cover the bowl or seal the bag, then refrigerate for at least 30 minutes, though up to 8 hours will deepen the flavor.
I find that marinating for at least 2-3 hours gives you the best ranch penetration without the meat becoming mushy.
Step 2: Set Up Two-Zone Grill and Sear the Chops
- marinated pork chops from Step 1
Preheat your grill to create two temperature zones: one side should be very hot (around 400-450°F for direct, high-heat searing) and the other side medium (around 325-350°F for gentler cooking).
Remove the marinated pork chops from the refrigerator and let them come to room temperature for about 5 minutes.
Place the chops on the hot side of the grill and sear for 1-2 minutes per side without moving them—this creates a flavorful crust and locks in juices.
I always resist the urge to flip too early; let that caramelization happen undisturbed for the best color and flavor.
Step 3: Finish Cooking on the Cooler Side
- seared pork chops from Step 2
After searing, immediately transfer the pork chops to the cooler side of the grill, cover the grill, and cook for 4 minutes.
Flip the chops and continue grilling covered for another 4-6 minutes until they reach an internal temperature of 145-150°F when measured with a meat thermometer at the thickest part.
The residual heat will continue cooking them slightly after removal, so aim for 145°F to ensure they stay juicy.
Step 4: Rest and Serve
- cooked pork chops from Step 3
Transfer the cooked pork chops to a clean plate or cutting board and let them rest for 5-10 minutes before serving.
This resting period allows the juices to redistribute throughout the meat, keeping each bite tender and moist rather than dry.
Easy Ranch Pork Chop Marinade
Ingredients
Method
- In a shallow bowl or resealable bag, combine the ranch salad dressing, smoked paprika, and freshly ground black pepper, stirring until well blended. Place the boneless pork chops in the mixture, making sure each chop is thoroughly coated on both sides. Cover the bowl or seal the bag, then refrigerate for at least 30 minutes, though up to 8 hours will deepen the flavor. I find that marinating for at least 2-3 hours gives you the best ranch penetration without the meat becoming mushy.
- Preheat your grill to create two temperature zones: one side should be very hot (around 400-450°F for direct, high-heat searing) and the other side medium (around 325-350°F for gentler cooking). Remove the marinated pork chops from the refrigerator and let them come to room temperature for about 5 minutes. Place the chops on the hot side of the grill and sear for 1-2 minutes per side without moving them—this creates a flavorful crust and locks in juices. I always resist the urge to flip too early; let that caramelization happen undisturbed for the best color and flavor.
- After searing, immediately transfer the pork chops to the cooler side of the grill, cover the grill, and cook for 4 minutes. Flip the chops and continue grilling covered for another 4-6 minutes until they reach an internal temperature of 145-150°F when measured with a meat thermometer at the thickest part. The residual heat will continue cooking them slightly after removal, so aim for 145°F to ensure they stay juicy.
- Transfer the cooked pork chops to a clean plate or cutting board and let them rest for 5-10 minutes before serving. This resting period allows the juices to redistribute throughout the meat, keeping each bite tender and moist rather than dry.