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This recipe is very easy

Ranch-Style Pork Chops

5 to 10 minutes Cook time 15 minutes Prep time 4 servings


Herb sour cream


On the stove

  1. In a bowl, combine the buttermilk, garlic, onion powder, and Dijon mustard; season with salt and pepper.
  2. Add the chops, toss to coat and cover.
  3. Refrigerate for 12 hours or overnight.
  4. In a large pan over high heat, melt the butter in oil. Brown the chops on each side. Season with salt and pepper. Reduce the heat to medium and continue cooking another 3 minutes on each side.
  5. Transfer to a plate and cover with foil. Let stand for 5 minutes.
  6. Using a paring knife, separate the Brussels sprout leaves by trimming at the base.
  7. Combine all the herb sour cream ingredients and season with salt and pepper.
  8. Serve the pork chops with the sour cream, Brussels sprout petals and grape rings.

Nutritional value (per serving)

  • 354 calories
  • 28 g of protein
  • 22 g of fat
  • 10 g of carbohydrates
  • 1 g of fibre
  • 5 g of sugar
  • 406 mg of sodium
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