One pan ranch pork chops and veggies

OnePanRanchPorkChopsVeggies

Dinner tonight, May 4, 2016
Lovely everyday dish, I contrary the original recipe, boiled the potatoes first, and just browned pork chops on high heat 1 min on each side before baking in the oven with the veggies. It made them very juicy after the 20 min in the oven.
4 servings

  • 4 (8-ounce) pork chops, bone-in, 3/4-inch to 1-inch thick
  • 16 ounces baby potatoes, halved
  • 16 ounces green beans, trimmed
  • 2 tablespoons olive oil
  • 1 (1-ounce) package Ranch Seasoning and Salad Dressing Mix
  • 3 cloves garlic, minced
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley leaves

1) Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.

2)
Place pork chops, potatoes and green beans in a single layer onto the prepared baking sheet. Drizzle with olive oil and sprinkle with Ranch Seasoning and garlic; season with salt and pepper, to taste.

3)
Place into oven and roast until the pork is completely cooked through, reaching an internal temperature of 140 degrees F, about 18-20 minutes.* Then broil for 2-3 minutes, or until caramelized and slightly charred.

4)
Serve immediately, garnished with parsley, if desired.

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