Baked Ranch Pork Chops
If you're looking for a flavorful, kidney-friendly dinner option, these baked ranch pork chops are a must-try. Packed with tangy ranch seasoning and made with lean pork loin, this recipe is low in sodium yet bursting with flavor, making it ideal for those managing chronic kidney disease (CKD). Plus, the oven-baked method ensures a healthier preparation without compromising on taste.
I’m passionate about helping individuals with chronic kidney disease (CKD) discover meals that are both flavorful and aligned with their dietary needs. As a Registered Dietitian, I draw from both professional expertise and personal experiences supporting loved ones through CKD to craft recipes like these baked ranch pork chops. Grounded in evidence-based guidelines, this recipe is a delicious, low-sodium choice that makes kidney-friendly eating accessible and enjoyable.
These baked ranch pork chops are a perfect addition to a CKD-friendly meal plan. By using low-sodium ranch seasoning and lean pork center loin, this recipe minimizes sodium and saturated fat while maximizing flavor. With simple preparation and ingredients, it’s an easy way to enjoy a satisfying meal that aligns with kidney health goals.
I love these oven baked pork chops with ranch which uses our low sodium ranch seasoning! You will love to serve them with some of our wild rice stuffing or asparagus pasta as a side dish, or you could try some of our other kidney friendly salads or soups for CKD patients that make a hearty meal.
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3 Ingredient Ranch Pork Chops
This recipe uses simple, wholesome ingredients to create flavorful baked ranch pork chops while keeping them kidney-friendly. Each ingredient plays a role in balancing taste, nutrition, and ease of preparation.
- Low Sodium Ranch Seasoning – Adds tangy, herby flavor while keeping sodium levels in check for a kidney-friendly meal.
- Olive Oil – Provides healthy fats and ensures the pork chops sear beautifully for added flavor.
- Pork Center Loin, Raw – A lean protein choice that’s perfect for a CKD-friendly diet when portioned correctly.
See recipe card for quantities.
How To Make Ranch Pork Chops
Creating these easy ranch pork chops is straightforward and perfect for busy weeknights. With a quick seasoning, a sear, and a short bake in the oven, you’ll have a delicious, kidney-friendly meal on the table in no time.
- Make the low sodium ranch seasoning for the recipe.
Preheat oven to 400°F and line a large rimmed baking sheet with aluminum foil or parchment paper. Set aside.
Rub pork chops with 1-2 tablespoons dry ranch seasoning (divided evenly among all chops), until coated.
2. Heat extra virgin olive oil in a large skillet over medium-high heat before adding seasoned pork chops to skillet. Sear pork chops on each side until browned, approximately 2 minutes per side.
3. Once browned, transfer pork chops to the lined baking sheet, leaving room between each pork chop so they are not over-crowded. Place baking sheet in the pre-heated oven and roast for 8 minutes before turning each chop.
Continue roasting another 8-10 minutes, or until an instant-read thermometer inserted into the thickest portion of the chop reads 145°F (medium-rare) to 160°F (medium).
Remove chops from oven and let rest for 3-5 minutes before serving.
Hint: Prepare extra ranch seasoning and store it in an airtight container for quick use in future recipes.
Variations for Ranch Pork Chops
If you’re looking to add some variety to your ranch baked pork chops, there are plenty of ways to customize this recipe while keeping it kidney-friendly. These variations let you experiment with flavors and textures, ensuring the meal stays exciting and delicious for every occasion.
- Swap the pork chops for boneless, skinless chicken breasts, adjusting the cooking time as needed.
- Add a sprinkle of fresh herbs, such as parsley or dill, to enhance the flavor profile.
- Pair the pork chops with roasted low-potassium vegetables like zucchini, bell peppers, or asparagus.
Storage
Proper storage ensures your ranch seasoning pork chops stay fresh and safe to eat:
- Reheating Tip: Add a splash of low-sodium broth or water when reheating to prevent the pork chops from drying out.
- Refrigerator: Store leftover pork chops in an airtight container for up to 3-4 days. Reheat gently in the oven or microwave to retain moisture.
- Freezer: Wrap individual portions in plastic wrap or aluminum foil, then place them in a freezer-safe bag or container. Store for up to 2-3 months. Thaw in the refrigerator overnight before reheating.
Top tip
Serve the pork chops with a kidney-friendly sauce, like a homemade garlic and herb yogurt sauce, for added moisture and flavor.
FAQ
It’s best to stick with low-sodium ranch seasoning to keep the recipe kidney-friendly and reduce overall sodium intake.
Searing the chops before baking and allowing them to rest after cooking helps lock in moisture and keep them juicy.
Add a pinch of cayenne pepper or smoked paprika to the ranch seasoning for a mild kick that’s still CKD-friendly.
Related Pork Recipes for CKD
Looking for other recipes like this? Try these:
Pairing with Ranch Baked Pork Chops
These are my favorite dishes to serve with ranch pork chops:
If you tried this Recipe or any other recipe on my website, please please leave a star rating and let me know how it goes in the comments below. I love hearing from you!
Recipe
Easy Ranch Pork Chops Recipe
Equipment
- 1 Skillet
Ingredients
- 2 tablespoon Low Sodium Ranch Seasoning
- 1 tablespoon OLIVE OILsalad or cooking
- 12 oz PORK CENTER LOIN RAW, CHOP/ROAST
Instructions
- Make the low sodium ranch seasoning for the recipe.
- Preheat oven to 400°F and line a large rimmed baking sheet with aluminum foil or parchment paper. Set aside.
- Rub pork chops with 1-2 tablespoons dry ranch seasoning (divided evenly among all 4 chops), until coated. (Store remaining ranch seasoning in an airtight container for later use). Recipe is nutritionally evaluated using 2T of dry ranch seasoning.
- Heat extra virgin olive oil in a large skillet over medium-high heat before adding seasoned pork chops to skillet. Sear pork chops on each side until browned, approximately 2 minutes per side.
- Once browned, transfer pork chops to the lined baking sheet, leaving room between each pork chop so they are not over-crowded. Place baking sheet in the pre-heated oven and roast for 8 minutes before turning each chop.
- Continue roasting another 8-10 minutes, or until an instant-read thermometer inserted into the thickest portion of the chop reads 145°F (medium-rare) to 160°F (medium).
- Remove chops from oven and let rest for 3-5 minutes before serving.
