Keto Pork Chops Roasted with Homemade Ranch Rub

Keto Pork Chops Roasted with Homemade Ranch Rub

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Are you losing out on delicious keto pork chops because the seasonings are loaded with sugar or the breading is loaded with carbs?

These grilled pork chops will fulfill your cravings while keeping you in ketosis at the same time. Alternatively, you could air fried them with your own homemade ranch dry rub to create a delicious meal.

This is the Keto Meal Plan that completely changed my life. Check this out if you’re curious about starting the Keto Diet or need some help to succeed. Making your own ranch dressing or seasoning eliminates the need to purchase pre-packaged dressing or seasoning. Make use of the recipe supplied below as a guideline, and then tweak the seasonings to suit your personal preferences.Following the discovery of the ideal mixture, you can make larger batches and keep the leftovers in an airtight container for up to many months. This flavor is delicious on meats, in homemade salad dressings, and combined with full-fat Greek yogurt to make a nutritious vegetable dip for dipping vegetables in.You’ve made the decision to start reducing weight permanently. Find out all you need to know about starting a low-carb lifestyle right now by purchasing the Complete Guide to the Ketogenic Diet. It includes quick start checklists, delicious recipes for breakfast, lunch, supper, and snacks, and grocery lists. With this book on your side, you can lose weight and keep it off!

Keto Pork Chops with Homemade Ranch Rub

Baked pork chops come out juicy and tender when done right. This recipe will be a hit with your entire family. It’s pictured here with our broccoli bacon salad and would also be amazing served up with our keto coleslaw.

Keto Pork Chops with Homemade Ranch

Make these Keto Pork Chops for dinner for the whole family and they will love it.

Preparation time: 10 minutes

Preparation time: 18 minutes

Time allotted: 28 minutes

Servings4

Calories264kcal

Dry Ranch Seasoning:

  • 2 tablespoons dried dill weed
  • 3 tablespoons dried parsley
  • 2 teaspoons of sponion powder
  • 2 teaspoons of garlic powder
  • 2 teaspoons kosher salt
  • freshly ground black pepper, 12 tbsp.

Pork Chops:

  • 2 tablespoons of seasoning salt
  • 1 tablespoon extra virgin olive oil (optional)
  • pork chops, roughly 1″ thick, bone-in, thick-cut, 4 per person
  • To taste, season with salt and freshly ground black pepper.
  1. Using aluminum foil or parchment paper, cover a large baking sheet with aluminum foil or parchment paper and preheat the oven to 400 degrees. Make a mental note to put it aside. Mix all of the ingredients for the ranch seasoning together in a small bowl until well combined.
  2. teaspoons dry ranch seasoning (distributed evenly among all 4 pork chops) should be rubbed into the pork chops until well coated. (For later use, store any remaining ranch seasoning in an airtight container.)
  3. Cook the seasoned pork chops in a large skillet with extra virgin olive oil over medium-high heat until the chops are browned all over. Pork chops should be seared for approximately 2 minutes each side on each side until browned.
  4. Once browned, transfer the pork chops to a baking sheet lined with parchment paper, making sure to leave enough space between each pork chop so that they do not become overcrowded. Place a baking sheet in the preheated oven and roast for 8 minutes before flipping each chop over to cook on the other side. Add another 4-6 minutes to the roasting time, or until an instant-read thermometer inserted into the thickest area of the chop registers 145°F (medium-rare) to 160°F (well-done) (medium).
  5. Remove the chops from the oven and allow them to rest for 3 to 5 minutes before serving the dish.