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Low Carb Creamy Ranch Pork Chops - Comforting, Fast, and Flavor-Packed

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 boneless pork chops (about 1-inch thick; bone-in works too)
  • 1 tablespoon olive oil or avocado oil
  • 2 tablespoons butter
  • 1 packet (about 1 ounce) ranch seasoning or 3 tablespoons homemade ranch mix
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup low-sodium chicken broth
  • 1 teaspoon Dijon mustard (optional but recommended)
  • 1/2 teaspoon smoked paprika (optional for depth)
  • Salt and black pepper to taste
  • Fresh parsley or chives, chopped, for garnish

Method
 

  1. Pat the pork dry and season. Blot each chop with paper towels. Season both sides with salt, pepper, and 1 teaspoon of the ranch seasoning. Dry meat browns better and gives you that savory crust.
  2. Sear the chops. Heat the oil in a large skillet over medium-high. Add the pork and sear 3–4 minutes per side until golden. Remove to a plate and tent loosely with foil.
  3. Build the sauce base. Lower the heat to medium. Add butter. Once melted, stir in garlic and cook 30 seconds until fragrant. Sprinkle in the remaining ranch seasoning, smoked paprika, and Dijon. Stir to coat.
  4. Deglaze and simmer. Pour in the chicken broth and scrape up browned bits from the pan. Let it simmer 1–2 minutes to reduce slightly and concentrate flavor.
  5. Add the cream. Stir in the heavy cream. Bring to a gentle simmer over medium-low heat, stirring occasionally, until the sauce thickens enough to coat the back of a spoon, about 3–5 minutes.
  6. Finish the pork in the sauce. Return the chops and any juices to the skillet. Spoon sauce over the top. Simmer 2–5 minutes, depending on thickness, until the internal temperature reaches 145°F (63°C).
  7. Rest and garnish. Turn off the heat. Let the pork rest in the sauce for 3 minutes. Taste and adjust salt and pepper. Sprinkle with chopped parsley or chives.
  8. Serve. Spoon extra sauce over the pork. It pairs well with cauliflower mash, sautéed green beans, roasted broccoli, or a simple side salad.