Kitchen notes · a little help before you start
Southwest Bone In Pork Chops
Ranch seasoning and lime give these pork chops a lively savory coating, with smoky paprika behind the citrus. The browned outside makes them especially inviting after their short rest.
- Prep
- 5 min
- Cook
- 12 min
- Total
- 22 min
- Original yield
- Serves 4
- Ingredients
- 7 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Dinner
- Primary protein
- Pork
- Cuisine
- Southwestern American · American
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
A few quick notes
1. Mix the marinade before coating
Combine ranch seasoning, lime, spices and the first oil portion before covering all sides of the chops.
2. Refrigerate for the short marinade
Keep the coated pork in a container or zip-top bag in the refrigerator for the stated marinating window.
3. Lower and cover after searing
Sear both chop sides in the hot skillet, then cover and reduce to low for cooking through.
Get to know the ingredients
Bone-in chops
Use the bone-in pork chops listed, coating both sides with marinade before their skillet cooking stage.
Divided vegetable oil
Most oil goes into the marinade; the remaining tablespoon heats in the skillet before the chops are seared.
Dry ranch seasoning
Use ranch seasoning in the marinade with lime juice and dry spices, rather than adding prepared ranch dressing.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 4 steps completeMake room for Southwest Bone In Pork Chops
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Rest, then serve hot
Take the cooked chops from the pan and let them rest for the stated few minutes before serving hot.
A little more help as you go
Use the internal temperature check
The covered cooking stage should bring pork to the specified 145 degrees Fahrenheit before the chops are removed.
Cover every side with marinade
Turn the chops through the mixture so all sides are coated before they go into the fridge.
A few questions you might have
Is lime juice added after cooking?
It goes into the marinade with ranch seasoning, chili powder, paprika, salt and oil before coating the pork.
Do the chops cook uncovered the whole time?
Sear uncovered first, then cover the pan and lower heat to finish cooking the chops through.
What heat starts the skillet stage?
Heat the remaining oil over medium-high before searing each side, then reduce to low under the lid.
Can I use a container instead of a bag?
Both a container and a zip-top bag are allowed for coating and refrigerating the pork in its marinade.
Does all the oil go into the marinade?
Keep the last tablespoon aside for heating in the skillet before adding the marinated chops.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: easyfamilyrecipes.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
