Ranch Pork Chops

Steph Wagner

November 28, 2017

Ranch Pork Chops

Ranch Pork Chop | Gastric Sleeve Recipes | FoodCoach.Me


This recipe can also be found in my cookbook!  BEST FORK FORWARD: Everyday Dinners After Weight Loss Surgery


I’ve mentioned so many times all over this website how powerful lean and solid protein sources can be to the bariatric diet.

Protein takes the longest to digest and a solid texture will certainly move the slowest through the digestive system (aka your pouch) SO focusing on high protein foods that are more solid in texture (think chicken breast versus flakey fish or soft beans) leads to smaller portion sizes and longer lasting fullness. Which means better results!

However, sticking with those lean solid proteins…chicken, lean beef, lean pork…can get very tiresome. Spicing it up, literally, is so important to staying on track!

Sometimes I just spend time in the seasonings and spices aisle to think of what flavors I could use to keep things exciting. I also spend time in the salad dressings aisle for marinades or low calorie dips. *Members have access to my video on reading nutrition labels after surgery. This video in particular touches on salad dressings and dips.

That’s why I use Ranch Seasoning Mix in several recipes. I love it in my taco chili (below) or even in a plain Greek Yogurt to make a healthy ranch dip.

20 Minute Taco Chili | WLS Recipes | FoodCoach.Me

However you keep the excitement in your protein sources, be sure to share with our Facebook group because we all need new ideas sometimes!


Weight Loss Surgery Nutrition FoodCoach.Me

Ranch Pork Chop | Gastric Sleeve Recipes | FoodCoach.Me

Ranch Pork Chops

Course: Main Dish
Cuisine: American, Oven Baked
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4 servings
Calories: 152kcal
Author: Steph Wagner
Pin Recipe Print Recipe


  • 4 (4 oz) boneless pork chops
  • 1 packet dry ranch seasoning
  • 1 tsp ground black pepper
  • 1/3 cup dijon mustard


  • Heat oven to 375F.
  • Mix together ranch and mustard. Rub all over pork chops.
  • Place in the bottom of a casserole dish.
  • Bake for 20 minutes or until internal temperature reaches 145F.


Serving: 3oz | Calories: 152kcal | Carbohydrates: 4g | Protein: 23g | Fat: 7g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 815mg | Potassium: 458mg | Fiber: 1g | Sugar: 1g | Vitamin A: 22IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg
Nutrition Facts
Ranch Pork Chops
Amount Per Serving (3 oz)
Calories 152 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 3g19%
Trans Fat 1g
Cholesterol 76mg25%
Sodium 815mg35%
Potassium 458mg13%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 1g1%
Protein 23g46%
Vitamin A 22IU0%
Vitamin C 1mg1%
Calcium 22mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating