Creamy Ranch Pork Chops

Ingredients

• Pork loin, center loin (chops)

  Fresh, bone-in, separable lean and fat, raw

  6 chop without refuse (Yield from 1 raw ch or 1.19kg

• Cream cheese

  Low fat

  8 oz or 227g

• Butter

  Unsalted

  8 tbsp or 114g

• Heavy whipping cream

  Fluid

  8 tbsp or 120g

• Chicken broth

  Soup, canned, ready-to-serve

  8 tbsp or 120g

• Original Ranch Seasoning & Dressing Mix, dry

  Hidden Valley

  9 teaspoon or 26g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Pat the pork chops dry and season both sides generously with salt and pepper.
2. Melt half of the butter in a large skillet over medium-high heat.
3. Sear the chops for 4–5 minutes per side until deeply golden. Reduce heat to medium and cook until the internal temperature reaches 135°F.
4. Transfer the chops to a plate and set aside.
5. Add the chicken broth to the skillet and scrape up the browned bits.
6. Stir in the cream cheese, remaining butter, and heavy cream until the sauce is smooth and cohesive.
7. Whisk in the ranch seasoning until fully incorporated.
8. Reduce heat to low, return the chops (and any juices) to the pan, cover, and simmer until the pork reaches at least 145°F, about 10 minutes.