Ranch Pork Chops
These pork chops are coated in the tastiest ranch gravy!
Ingredients
- 4 boneless pork chops (20 to 24 ounces)
- freshly ground black pepper, to taste
- ½ teaspoon garlic powder
- 1 tablespoon extra virgin olive oil
- 3 tablespoons butter, divided
- 2 tablespoons all purpose flour
- 1¼ cups low-sodium chicken broth
- 1 tablespoon Ranch seasoning (we use Hidden Valley brand)
- 1 tablespoon chopped fresh parsley, for garnish (optional)
Instructions
- Remove the pork chops from the refrigerator 15 to 30 minutes and set them on the counter at room temperature prior to starting the recipe. Season each pork chop with pepper and garlic powder.
- To a skillet, add the olive oil and 1 tablespoon of the butter. Heat over medium-high. Add the pork to the pan and cook for 3 to 5 minutes on each side, until golden (3 minutes for thinner chops and 5 minutes for thicker chops). Transfer the pork chops to a plate; set aside.
- Reduce the heat to medium. Add the remaining butter to the skillet. Once the butter has melted, stir in the flour and cook for about 1 minute. Slowly whisk in the chicken broth until the flour has been incorporated. Whisk in the Ranch seasoning.
- Add the pork back to the pan along with any juices on the plate, and cook for another 3 to 5 minutes, or until the pork is cooked through (145℉) and the sauce has thickened.
- Sprinkle with fresh parsley, if using.
Nutrition
Serving: 1servingCalories: 363kcalCarbohydrates: 6gProtein: 33gFat: 22gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.4gCholesterol: 118mgSodium: 440mgPotassium: 609mgFiber: 0.2gSugar: 0.1gVitamin A: 352IUVitamin C: 1mgCalcium: 18mgIron: 1mg
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