Ranch Pork Chops with Snap Peas
- Serves
- 4 servings
- Prep
- 10 min
- Cook
- 20 min
- Cost
- $18.00
- Nutrition
- 440 cal · 44g protein
- quick
- skillet
- high-protein
🍳 1 pan · Picky-eater safe bet: raw veg on the side
Ranch Pork Chops with Snap Peas is a weeknight dinner that serves 4 and is on the table in about 30 minutes, for around $18 in groceries. You'll need 1 pan, and the 9 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain raw veg on the side works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Warm pita and hummus (5 min)
Contains: Dairy— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- 12-inch locking tongsDon't have one? Amazon →
- Instant-read meat thermometerDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
- Measuring cups & spoonsDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 4 count boneless pork chops
- 16 oz sugar snap peas
- 2 bunches radishes
- ⅓ cup ranch dressing
- 3 tbsp olive oil
- 2 tsp Italian seasoning
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
Steps
- Pat the raw pork chops dry and season both sides with the Italian seasoning, garlic powder, and most of the salt and pepper.
- Trim the snap peas and halve the radishes (quarter any large ones).
- Heat 2 tbsp olive oil in a large skillet over medium-high heat. Sear the chops 4-5 minutes per side until they reach 145°F, then move to a plate and rest 3 minutes.
- Add the remaining oil and the radishes to the skillet, cut side down, and cook 4 minutes until browned. Add the snap peas and cook 2-3 minutes more until bright green and crisp-tender.
- Take the pan off the heat and toss the vegetables with the ranch dressing and a pinch of salt and pepper.
- Serve the chops with the warm ranch vegetables alongside.
- Picky eaters can have a plain chop with the ranch dressing on the side.
- Make ahead: season the chops and trim the snap peas and radishes up to a day ahead. Store them covered in the fridge.
On the side: Warm pita and hummus (5 min)
1 package pita bread, 1 container hummus
- Warm the pitas in a dry skillet or the oven for 1 to 2 minutes, cut into wedges and serve with the hummus.
Nutrition per serving
- Protein
- 44 g
- Carbohydrates
- 16 g
- Fiber
- 3 g
- Sugar
- 4 g
- Fat
- 22 g
- Saturated fat
- 6 g
- Sodium
- 640 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop