Ingredients
Equipment
Method
- Pat the beef chuck chops thoroughly dry with paper towels. This is a crucial step for achieving a good sear and crispy exterior. Season both sides generously with salt and freshly ground black pepper.1.5 lbs beef chuck chops, bone-in or boneless, about 1-inch thick, salt and freshly ground black pepper, to taste
- Heat the olive oil in a large skillet or cast-iron pan over medium-high heat until shimmering. Carefully place the seasoned beef chops into the hot skillet. Sear for 3-4 minutes per side, until a beautiful golden-brown crust forms. Don't overcrowd the pan; cook in batches if necessary. Once seared, remove the beef chops from the skillet and set aside on a plate.1 tablespoon olive oil, 1.5 lbs beef chuck chops, bone-in or boneless, about 1-inch thick
- Reduce the heat to medium. In the same skillet, add the butter and let it melt. Once melted, sprinkle the dry ranch seasoning mix over the butter. Stir and cook for about 30 seconds until fragrant, scraping up any browned bits from the bottom of the pan.2 tablespoons butter, 1 packet (1 oz) dry ranch seasoning mix
- Gradually whisk in the milk, starting with a small amount and then adding the rest. Continue to whisk until the sauce is smooth and begins to thicken slightly. Bring the sauce to a gentle simmer.1/4 cup milk (whole or 2%)
- Sprinkle the shredded cheddar cheese over the simmering sauce. Stir continuously until the cheese is fully melted and the sauce is creamy and smooth. Season with additional salt and pepper if needed, keeping in mind the ranch seasoning is already salty.1/2 cup shredded cheddar cheese, salt and freshly ground black pepper, to taste
- Return the seared beef chops to the skillet, nestling them into the cheddar ranch sauce. Spoon some of the sauce over the top of each chop. Cover the skillet (if you have a lid) or loosely tent with foil.1.5 lbs beef chuck chops, bone-in or boneless, about 1-inch thick, 1/2 cup shredded cheddar cheese, 1 packet (1 oz) dry ranch seasoning mix, 1/4 cup milk (whole or 2%), 2 tablespoons butter
- Let the beef chops simmer gently in the sauce for 5-7 minutes, or until they are heated through and tender. The internal temperature should reach your desired level of doneness for beef (e.g., 145°F for medium-rare). The sauce will continue to thicken as it sits.1.5 lbs beef chuck chops, bone-in or boneless, about 1-inch thick
- Remove the skillet from the heat. Serve the savory cheddar ranch beef chops immediately, spooning plenty of the luscious sauce over the top. This dish pairs wonderfully with mashed potatoes, rice, or a fresh green salad.
Notes
Leftover Savory Cheddar Ranch Beef Chops can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave. For freezing, separate beef and sauce, store in freezer-safe containers for up to 2 months. Thaw overnight in refrigerator before reheating.