The key to this delicious recipe is to make sure you buy thick cut, bone in pork chops. I try to find ones that are between 1-1 1/2 inches thick. That way they stay incredibly tender and juicy and they are so flavorful. These pork chops tend to be about a pound so each chop can serve 2, depending on how hungry you are. Another tip, if you do not already have all the dried seasonings required for this recipe, is to simply buy a ranch seasoning packet and use that. Lastly, if you are dairy free then we recommend using mayonnaise instead of the yogurt or sour cream. We tried making the ranch pork chops with coconut cream and did not enjoy the results as much since the coconut altered the flavor and didn’t “stick” to pork chop.

We like to serve Ranch Pork Chops with our crispy garlic green beans and couscous.

Happy Cooking!

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Ranch Pork Chops

These juicy pork chops are great for busy weeknights when you want a meat dish that comes together quick and is easy to prepare while still being full of flavor.

Course Main Course, meat

Cuisine American

Keyword gluten free, meat, paleo, pork, ranch, weeknight meal

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Servings 4

Calories 456kcal

Ingredients

• 4 thick cut, bone in pork chops, roughly 1 1/2" thick
• 4 TBSP ranch seasoning
• 2 TBSP mayo, plain yogurt, or plain greek yogurt
• 2 TBSP tapioca flour
• 1 cup bone broth
• 2 TBSP butter
• 1 1/2 TBSP water

Ranch Seasoning

• 2 TBSP granulated garlic
• 2 tsp salt
• 2 tsp dried dill
• 2 tsp dried parsley
• 2 tsp dried chives
• 2 tsp onion powder

Instructions

• Pat pork chops dry with a paper towel.
• In a small bowl, combine tapioca flour and ranch seasoning.
• Preheat large cast iron skillet over medium high heat and add about 1 TBSP of oil
• Rub about 1/2 TBSP yogurt on both sides of the pork chops
• Reserve 1 1/2 TBSP of the ranch/tapioca mixture for the gravy then divide the remaining seasoning evenly amongst the pork chops. Each chop gets roughly 1 TBSP seasoning. Rub into the yogurt to cover the chops.
• Once pan is hot, add pork chops and cook for 6-8 minutes per side, or until they completely browned and have reached an internal temperature of 140 degrees. We recommend checking the internal temperature every 1-2 minutes once they've cooked for a total of 12 minutes
• Remove to a plate and allow to rest for 3-5 minutes
• Turn the heat down to medium and add your bone broth. Bring to a boil and scrape up any brown bits
• Add butter and whisk to melt. Allow to cook for 2-3 minutes
• Meanwhile, combine your reserved tapioca flour/ranch seasoning with water and whisk together to create a slurry
• Whisk the ranch seasoning slurry into the broth. Allow to cook for 2-3 minutes to thicken, stirring occasionally
• Add the pork chops back to the pan and spoon gravy over the top.
• Enjoy!

Nutrition

Calories: 456kcal | Carbohydrates: 5g | Protein: 41g | Fat: 18g | Sugar: 1g