Remove pork from packaging and pat dry.

Add to bag or bowl.

In a small bowl, combine ranch seasoning, lemon juice, olive oil, and pepper, mix.

Cover pork chops in 1/2 marinade mix. Set 1/2 aside for cooking.

Marinate at least 30 minutes, up to overnight. Refrigerate in airtight container if marinating longer than 30 minutes.

Preheat oven to 400 degrees.

Add heavy, ovenproof skillet to oven. I use cast iron - be sure pan is specifically designed to be safe in oven and that you have a good thick potholder.

If refrigerated overnight, remove pork from fridge and let come to room temperature while oven and pan preheat.

When oven has reached 400 degrees and pan is scorching hot, carefully add pork chops to skillet. I use long handled tongs to reduce risk of burning my hands or arms in the super hot pan and oven!

Bake for four minutes.

Flip pork chops and spoon the reserved ranch sauce on both sides of pork chops.

Bake another four minutes.

Check your pork's internal temperature. When pork reaches 145 (about 8 minutes, but remember, pork cooking times can vary wildly based on oven, thickness of pork, altitude, etc.) it is ready to come out of oven.

Rest pork for at least 3 minutes after baking before cutting and serving.

Garnish with fresh diced chives if desired.

Enjoy!