Ranch Pork Chops

• portionen: 4 servings
• aktive zeit: 10 minutes
• gesamtzeit: 30 minutes

Zutaten

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)

Anweisungen

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.

Nährwertangaben

• Kalorien: 351 kcal
• Gesamtfett: 22 g
• Gesättigtes Fett: 9 g
• Cholesterin: 112 mg
• Natrium: 444 mg
• Gesamtkohlenhydrate: 6 g
• Ballaststoffe: 1 g
• Zucker insgesamt: 1 g
• Eiweiß: 31 g