I’m not a big pork eater but I thought it would fun to try something different! And I was intrigued by this recipe I found for “Easy Ranch Pork Chops” which did not actually include any dairy! Dinneratthezoo.com gave me the idea, but then I went back to the Whole30 book and cross-referenced my measurements with their ranch seasoning to make it work for just two boneless pork chops. This took a little longer but by the time I was finished, the mix was exactly the perfect amount I needed!
Ingredients for two pork chops:
- 1 tbsp minced fresh parsley
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp dried onion flakes
- 1 tsp dill
- 1/2 tsp black pepper
- 1 tsp salt
- (optional) 1/2 tsp paprika
Stir this mixture well!
Cover the pork chops in olive oil and then rub the seasoning into them well. Cover completely on both sides.
I chose to cook the pork chops on my trusty cast iron skillet. This made it super easy and quick!
Warm more olive oil in the cast iron skillet on medium heat before adding the meat. Cook for 6 minutes on each side until pork is just slightly pink in the middle. Use a meat thermometer if you are unsure. Cook until 145° F.
If you choose to bake sweet potatoes, remember that they take at least 45 minutes in the oven at 425° F. I tend to make a few of them ahead of time and keep them in the refrigerator for any time of day! I’m still making my favorite breakfast bowls even though I’m finished with the Whole30.
I steamed the broccoli on the stove beforehand as well. Cut the broccoli into small florets and place them in a steamer basket set over one inch of water. Boil until tender, 4-5 minutes. I like my broccoli a little more firm, so I did not cover the pot.
Hope you enjoy this delicious Whole30 meal as much as I did!