Ranch-Rubbed Roasted Pork Recipe

Ranch-Rubbed Roasted Pork Chops

Photo of our ranch-rubbed roasted pork without any editing

No need to buy pre-packaged ranch dressing or seasoning when it is so easy to make your own. Use the recipe provided below as a guideline, then adjust the seasonings to suit your own tastes. Once you’ve found the perfect blend, you can mix up larger batches and store the excess in an airtight container for several months. This seasoning is excellent on meats, in homemade salad dressings, or blended with Greek yogurt for a healthy vegetable dip.

This low carb recipe is gluten-free and does not contain any added sugar, preservatives or pre-packaged ingredients.

Prep time: 10 minutes
Cook time: 16-18 minutes
Serves: 4

Ingredients:

Dry Ranch Seasoning:

2 Tablespoons dried dill weed
3 Tablespoons dried parsley
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons kosher salt
½ teaspoon freshly ground black pepper

Pork Chops:

2 Tablespoons ranch seasoning (recipe above)
1 Tablespoon extra virgin olive oil
4 bone-in thick-cut pork chops, approximately 1” thick
Salt and freshly ground black pepper, to taste

Directions:

Preheat oven to 400°F and line a large rimmed baking sheet with aluminum foil or parchment paper. Set aside.

To make the ranch seasoning, combine all ingredients in a small bowl and stir to combine.

Rub pork chops with 1-2 tablespoons dry ranch seasoning (divided evenly among all 4 chops), until coated. (Store remaining ranch seasoning in an airtight container for later use).

Heat extra virgin olive oil in a large skillet over medium-high heat before adding seasoned pork chops to skillet. Sear pork chops on each side until browned, approximately 2 minutes per side. 

Once browned, transfer pork chops to the lined baking sheet, leaving room between each pork chop so they are not over-crowded. Place baking sheet in the pre-heated oven and roast for 8 minutes before turning each chop. Continue roasting another 8-10 minutes, or until an instant-read thermometer inserted into the thickest portion of the chop reads 145°F (medium-rare) to 160°F (medium).

Remove chops from oven and let rest for 3-5 minutes before serving.

 

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