Ranch Pork Chops

• servings: 4 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

4 pork chops (see note)

Pepper (to taste)

1/2 teaspoon garlic powder

1 tablespoon olive oil

3 tablespoons butter (divided)

2 tablespoons flour

1 1/4 cups low sodium chicken broth

1 tablespoon ranch seasoning (I used Hidden Valley)

1 tablespoon chopped fresh parsley (optional but recommended)

Directions

Take the pork chops out of the fridge 15-30 minutes prior to starting the recipe if you can. Season each pork chop with pepper and the garlic powder.

Add the olive oil and 1 tablespoon of the butter to a skillet over medium-high heat. Let the pan heat up for a few minutes.

Add the pork to the pan and cook for 3-5 minutes/side until golden (3 minutes for thinner chops and 5 minutes for pork chops that are up to 1" thick). Transfer the pork to a plate and set aside.

Reduce the heat to medium. Add the remaining butter to the skillet, and once it's melted, stir in the flour and cook for about a minute.

Slowly whisk in the broth until the flour has been incorporated/dissolved.

Whisk in the ranch seasoning.

Add the pork back to the pan (along with any juices on the plate) and cook for another 3-5 minutes or until the pork is cooked through (145F minimum) and the sauce has thickened up a bit more.

Sprinkle with fresh parsley if using, and serve immediately. This recipe is fairly salty, so you probably won't need to add any extra salt.

Nutrition

• Calories: 351 kcal
• Total Fat: 22 g
• Saturated Fat: 9 g
• Cholesterol: 112 mg
• Sodium: 444 mg
• Total Carbohydrate: 6 g
• Dietary Fiber: 1 g
• Total Sugars: 1 g
• Protein: 31 g