If you are one of the many mothers who cook a low carb meal for yourself and then cook a "normal" meal for your family, I sympathize.
I hope you will find that your kids will enjoy this recipe. You can add some potatoes into the oven with the pork chops if you are concerned that this will not be enough food for growing teens. For another recipe that your kids will love try this stuffed chicken breast recipe.
To prepare this ranch pork chops with broccoli salad recipe, you'll first need the ranch seasoning. You can make it yourself as per the recipe below or you can buy a gluten free ranch flavoring like this one.
- 1 table spoon of dried organic dill weed
- 3 table spoons of organic dried parsley
- 2 teaspoons of organic garlic powder
- 2 teaspoons of organic onion powder
- 2 teaspoons of sea salt
- 1/2 a teaspoon of freshly ground black pepper
- Mix together and store in an airtight container.
- Experiment with the combination until you get the flavor that works best for you.
Now, let's get on with preparing our pork chops...
- 4 bone-in pork chops
- 2 tablespoons of ranch seasoning
- 2 tablespoons of ghee or butter
- More salt and pepper if needed
- The seasoning includes salt and pepper, so you don't need to add more. If you do like more salt, add it to the chops just before you fry them in the skillet to seal the meat before roasting.
- This recipe is for a thick 1 inch chop. If you prefer your pork chops to be thinner, then reduce the roasting time to roughly 6 minutes per side.
- The best way to make sure you don't overcook your chops is to use a thermometer which you want to insert into the thickest part of the pork chop.
- For a rare to medium chop, the reading should be 145 degrees Fahrenheit and 160 degrees for a medium chop.
- Preheat your oven to 400°F.
- Line a baking sheet with parchment paper.
- Rub each chop with 1/2 a tablespoon of the ranch seasoning until completely coated.
- Let it rest for 10 to 15 minutes.
- Add butter to a non-stick skillet and warm over medium heat.
- Add the seasoned pork chops to the warmed skillet and sear the chops on both sides until they are brown. (About 2 1/2 minutes on each side.)
- Transfer the browned pork chops onto the baking sheet.
- Place it into the heated oven and roast the chops on one side for 8 minutes.
- Turn over and roast for another 8 minutes.
- Remove from oven and let it rest for a few minutes.
- Serve with the broccoli salad that was made the previous evening or if this is too much pork with the sesame kale.
This recipe is enough for 4 servings.
This salad with its complex flavors is best prepared in advance. I make it the night before, but you can also make a batch on the weekend as it will last in the fridge for a few days. The longer you leave it the more the flavors will develop.
- 3/4 cup of full-fat plain Greek yogurt
- 2 table spoons of fresh lemon juice
- 1 table spoon of fresh lemon zest
- A pinch of stevia powder
- Himalayan or sea salt and freshly ground pepper to taste
- 2 large heads of fresh broccoli broken into florets
- 6 slices of crispy cooked bacon, crumbled into small pieces
- 1/3 cup of unsalted and toasted pumpkin seeds
- 1/2 a small red onion cut into thin slices
- 1/4 cup of freshly chopped parsley
- Salt and pepper to taste
- I like to roast my vegetables for a more intense flavor. It is easiest to microwave the broccoli for 2 to 3 minutes and then to roast for about 20 minutes in a preheated oven.
- First make the dressing by combining yogurt, juice, zest and stevia in a small bowl.
- Season with salt and pepper and store in the refrigerator until needed.
- To cook the broccoli, add the florets into a large, microwave-safe dish with 2 to 3 tablespoons of water.
- Cover the dish and microwave the broccoli on high for 2 to 3 minutes.
- Check the broccoli for tenderness and microwave for another 2 to 3 minutes. You want them to be crisp, but tender.
- Remove the broccoli and drain the water.
- Let the broccoli cool down for about 5 minutes.
- Add the broccoli, crumbled bacon, red onion and fresh parsley in a large glass bowl and toss gently.
- Add half of the dressing and toss gently until all the ingredients are thoroughly coated with the dressing.
- Cover and refrigerate overnight.
- Return the remaining dressing to the fridge as well.
- When ready to serve, sprinkle the toasted pumpkin seeds over the broccoli.
- Serve the remainder of the dressing on the side for those who prefer extra dressing.
This recipe is enough for 4 to 6 servings.
There you are, delicious ranch pork chops with broccoli salad for dinner.
If you don't want to serve a main and a side dish with pork, then try one of these side dishes...
Garlic Sesame Kale - Fry chopped garlic in your preferred oil. Then add a bunch of kale and saute for a few minutes until wilted. Add some sesame oil, salt and pepper and sesame seeds just before serving and you have a delicious side dish in minutes. You can make this while the pork chops are roasting in the oven.
Or what about these yummy feta stuffed mushrooms. This is another quick recipe that you can finish off whilst the pork chops are in the oven. Watch the video now and then check out the recipe and instructions here.
For lots more side dish ideas, check out these 35 low carb keto side dishes. The dishes include ideas for recipes with cauliflower, Mediterranean veggies, cabbage, mushrooms, green leafy vegetables, other green vegetables and salads.
Please share your favorite keto side dishes with us in the comments below and pin our photo to your ketogenic food boards...