Pan-Fried Ranch Pork Chops and Brussels Sprouts
This simple one-pan Ranch Pork Chops & Brussels Sprouts recipe takes only 30 minutes. It could not be easier – all you need are a few basic ingredients and a skillet.
Servings: 4 servings
Calories: 306kcal
Ingredients
- 1 pound Brussels sprouts * trimmed and halved
- 2 tablespoons olive oil * divided
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 packet Ranch seasoning
- 1 pound boneless pork chops
Instructions
- Heat 1 tablespoon of the olive oil in a large skillet over medium heat.
- Add the Brussels sprouts and season with salt and pepper.
- Cook until the sprouts are just tender and starting to brown, about 5 minutes. Remove from the pan and place on a plate or in a bowl.
- Add the remaining olive oil to the skillet.
- Season one side of the pork chops with half of the ranch seasoning.
- Add the pork chops, seasoned side down, to the hot skillet. Season the top of the pork chops with the remaining ranch seasoning.
- Cook until just brown, about 3-5 minutes. Flip and cook an additional 2-3 minutes or until the pork is cooked through and the internal temperature reaches 145°F.
- Stir the Brussels sprouts back into the pan and heat through for 1-2 minutes.
- Remove from the heat and plate, garnishing with fresh parsley, if desired.
Notes
Tips and Techniques
- If you want some extra ranch flavor on the Brussels sprouts, add 1 teaspoon of the Ranch seasoning and mix well. Use the remaining seasoning on the pork chops.
- Store leftovers in an airtight container in the refrigerator. Use within 3-4 days.
Nutrition
Serving: 1g | Calories: 306kcal | Carbohydrates: 14g | Protein: 28g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 76mg | Sodium: 899mg | Potassium: 864mg | Fiber: 4g | Sugar: 2g | Vitamin A: 855IU | Vitamin C: 96mg | Calcium: 56mg | Iron: 2mg