These grilled Garlic Ranch Pork Chops are an easy weeknight dinner that feels like a serious upgrade. Juicy Kurobuta bone-in pork chops are reverse-seared and finished with a creamy garlic ranch pan sauce that delivers big flavor without a lot of extra work.
These Aren’t Your Grandma’s Dry Pork Chops
Pork chops are one of those proteins that most of us grew up eating, but they don’t always have the best reputation. Too often, they’re overcooked, dry, and honestly kind of forgettable. This recipe for Garlic Ranch Pork Chops on the Traeger is designed to fix all of that. By using a reverse sear method and starting with high-quality pork, you end up with chops that are juicy, tender, and packed with flavor.
As a busy family cooking year-round in our Colorado backyard, I’m always looking for dinners that are reliable and repeatable. This recipe checks those boxes while still feeling special enough to serve when friends come over. The Traeger takes care of the low and slow portion, while a quick cast iron sear and simple pan sauce bring everything together at the end. If you’re looking for a pork chop recipe that actually delivers, this is it.
Why These Garlic Ranch Pork Chops Work So Well
Garlic ranch seasoning is familiar, comforting, and incredibly versatile. Pairing it with a reverse-seared pork chop lets the seasoning really shine without overpowering the meat. Cooking these pork chops on the Traeger keeps them juicy, while the pan sauce ties everything together into one cohesive, crave-worthy dish. This approach is forgiving, flexible, and perfect for busy weeknights when timing doesn’t always go as planned.
Choosing the Right Pork Chops
Why Kurobuta Pork Makes a Difference
For this recipe, we used bone-in Kurobuta pork chops from Snake River Farms, and that choice matters. Kurobuta pork is known for its exceptional marbling, which means more flavor and a much juicier end result. The fat renders beautifully during the cook, helping protect the meat from drying out.
Bone-in pork chops are especially well-suited for cooking on the Traeger. The bone helps insulate the meat and promotes even cooking, which is key when using a reverse sear method. These chops are thick enough to take on smoke, seasoning, and a hard sear without getting tough. Starting with quality pork allows the cooking method to really do its job.
Recipe Inspiration
Comfort Food with a Backyard Twist
This recipe came together the way many of our favorite weeknight meals do, standing at the spice rack and thinking about what sounds good after a long day. Garlic and ranch are flavors that almost everyone loves, especially kids, which makes them perfect for family dinners. At the same time, when you cook them properly, they don’t feel boring or basic.
Reverse searing on the Traeger gives you flexibility, which is a big deal when you’re juggling homework, baths, and everything else that comes with family life. The garlic ranch pan sauce was a natural next step, using all the flavorful drippings left behind in the skillet. It’s comforting, rich, and exactly what you want spooned over a perfectly cooked pork chop.
Ingredient Breakdown
Simple Ingredients, Big Flavor
One of the best things about these Garlic Ranch Pork Chops on the Traeger is how approachable the ingredient list is. You don’t need anything fancy to get great results, and everything here is easy to keep on hand for a weeknight cook.
The pork chops are seasoned with a blend of Spiceology Garlic Junkie and dry ranch powder, which adds layers of garlic, herbs, and savory seasoning. Chicken broth forms the base of the pan sauce and helps deglaze the skillet, pulling up all those browned bits. Butter and flour create a simple roux that thickens the sauce just enough to coat the pork. A splash of half and half adds richness without making the sauce heavy or overly creamy. Fresh basil at the end adds color and a little brightness that balances the dish.
The Cooking Process
Reverse Searing Pork Chops on the Grill
The reverse sear is the key to making truly great pork chops, especially thicker, bone-in cuts. Cooking the pork low and slow on the Traeger at 225°F allows the internal temperature to rise gradually and evenly. This prevents the outside from overcooking before the center is done.
Once the pork chops reach 135°F, they move to a hot cast iron skillet. This quick sear builds a beautiful crust and brings the final internal temperature to 145°F. Resting the pork under foil is essential, giving the juices time to redistribute so every slice stays moist and tender.
Primary Ingredients
- Bone-in Kurobuta pork chops
- Spiceology Garlic Junkie seasoning
- Dry ranch powder
- Butter
- Flour
- Chicken broth
- Half and half
- Fresh basil
Why Cooking Garlic Ranch Pork Chops on the Traeger Works
The Traeger is ideal for this recipe because it provides steady, indirect heat that’s perfect for reverse searing. Cooking pork chops on the Traeger reduces the risk of overcooking and helps lock in moisture. You also get a subtle wood-fired flavor that pairs really well with garlic and ranch seasoning.
This method is especially helpful for busy weeknights because it’s forgiving. You’re not racing against high heat, and you have more control over the final doneness. Once you try Garlic Ranch Pork Chops on the Traeger this way, it’s hard to go back to traditional methods.
Step-By-Step Instructions
How to Make Garlic Ranch Pork Chops on the Traeger
- Preheat your Traeger to 225°F.
- Season the pork chops generously on all sides with Spiceology Garlic Junkie and dry ranch powder.
- Place the pork chops on the Traeger and cook until they reach an internal temperature of 135°F.
- Heat a cast iron skillet over high heat.
- Transfer the pork chops to the skillet and sear until the internal temperature reaches 145°F.
- Remove the pork chops from the skillet and tent loosely with foil to rest.
How to Make the Garlic Ranch Pan Sauce
- In the same skillet, add 1 tablespoon butter and 1 tablespoon flour to the remaining drippings and browned bits.
Cook, stirring constantly, until the roux turns lightly brown.
Slowly whisk in 1 cup chicken broth and 3 tablespoons ranch powder until smooth.
Reduce heat to medium-low and cook until the sauce is bubbly and slightly reduced.
Adjust seasoning to taste, then stir in 2 tablespoons half and half. - Slice the pork chops, arrange on a plate, spoon the sauce over the top, and garnish with julienned fresh basil.
Alternate Recipes and Product Links
More Recipes You Might Like
If you enjoyed these Garlic Ranch Pork Chops on the Traeger, here are a few other recipes worth checking out on ThisJewCanQue:
Products Used in This Cook
- Snake River Farms Kurobuta Bone-In Pork Chops
- Spiceology Garlic Junkie seasoning
- Traeger pellet grill
- Cast iron skillet
Final Thoughts
These Garlic Ranch Pork Chops on the Traeger are the kind of recipe that earns a permanent spot in the dinner rotation. They’re easy enough for a weeknight, flavorful enough to serve to guests, and flexible enough to work year-round. The reverse sear method keeps the pork juicy, while the garlic ranch sauce brings everything together in a way that feels comforting and familiar.
If you make this recipe, leave a comment and let me know how it turned out. And if you share it on social, be sure to tag @thisjewcanque so I can see your cook.
Garlic Ranch Pork Chops on the Traeger
Equipment
- Traeger Pellet Grill
- Cast iron skillet
- Instant read thermometer
- Tongs
- Whisk
Ingredients
For the Pork Chops
- 2 bone-in Kurobuta pork chops
- Spiceology Garlic Junkie seasoning to taste
- Dry ranch powder to taste
For the Garlic Ranch Sauce
- 1 tablespoon butter
- 1 tablespoon flour
- 1 cup chicken broth
- 3 tablespoons dry ranch powder
- 2 tablespoons half and half
- Fresh basil julienned
Instructions
- Reverse Sear the Pork Chops
- Preheat your Traeger grill to 225°F.
- Season the pork chops generously on all sides with Spiceology Garlic Junkie seasoning and dry ranch powder.
- Place the pork chops on the Traeger and cook until they reach an internal temperature of 135°F.
- Heat a cast iron skillet over high heat.
- Transfer the pork chops to the hot skillet and sear until the internal temperature reaches 145°F.
- Remove the pork chops from the skillet and tent loosely with foil to rest.
Make the Garlic Ranch Pan Sauce
- In the same skillet, add the butter and flour to the remaining drippings and browned bits.
- Cook, stirring constantly, until the roux turns lightly brown.
- Slowly whisk in the chicken broth and ranch powder until smooth and fully combined.
- Reduce heat to medium-low and cook until the sauce is bubbly and slightly reduced.
- Adjust seasoning to taste, then stir in the half and half.
- Slice the pork chops, arrange on plates, spoon the garlic ranch sauce over the top, and garnish with fresh basil.
Notes
• Let the pork rest under foil before slicing to keep it juicy.
• If the sauce thickens too much, thin it with a splash of additional chicken broth.
• Bone-in pork chops work best for this recipe and stay juicier than boneless cuts.
Wow! The flavor on these was amazing! Thanks for this recipe!