Creamy Ranch Pork Chops Recipe
Vegan “pork” chops made from seasoned jackfruit simmered in a dreamy, tangy, creamy ranch sauce.
Ingredients
- 2 cans young green jackfruit in brine drained and shredded (about 20 oz)
- 1 tbsp olive oil
- 1 small onion diced
- 3 cloves garlic minced
- 1 cup vegan ranch dressing
- 1/2 cup unsweetened plant-based milk almond or oat
- 1 tbsp nutritional yeast
- 1 tsp smoked paprika
- 1 tsp dried dill
- Salt and pepper to taste
- Fresh parsley for garnish optional
Instructions
- Heat olive oil in skillet over medium heat; sauté onion and garlic until translucent, about 3 minutes.
- Add shredded jackfruit, smoked paprika, salt, and pepper; cook 5 minutes until edges crisp slightly.
- Mix vegan ranch dressing, plant milk, nutritional yeast, and dill in a bowl until smooth.
- Pour sauce over jackfruit, stir gently, reduce heat to low; simmer for 15 minutes until creamy and thickened.
- Garnish with parsley and serve alongside mashed potatoes or roasted veggies.
Notes
Nutritional Values (Per Serving)
- Calories: 280
- Total Fat: 15g
- Saturated Fat: 2g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 8g
Vitamins and Minerals (Per Serving)
- Calcium: 15%
- Vitamin A: 12%
- Iron: 18%
- Vitamin C: 10%
- Vitamin K: 8%
Additional Notes/Tips to Enhance Flavor
- Add a splash of apple cider vinegar for extra tang.
- Swap dill for fresh thyme for a different herbal note.
- Use vegan butter instead of olive oil for richer flavor.
- Double the sauce to have leftovers for dipping or salads.
- Toast the jackfruit a little longer for a smoky, crispy texture.