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