One Pan Ranch Pork Chops & Veggies

Who isn't tired of doing dishes already? I am ecstatic when I find dinners that can be made using as few measuring cups, spoons, pots and pans as possible.

This was a yummy recipe that is great when you need a hearty meal during the colder months.

• 4 (8-oz) pork chops, bone-in, 3/4 inch to 1 inch thick
• 16 oz baby red potatoes, cut into eighths
• 16 oz green beans, trimmed
• 2 Tbsp olive oil
• 1 (1 oz) package ranch seasoning and salad dressing mix
• 3 garlic cloves, minced
• salt and freshly ground black pepper, to taste
• 2 Tbsp chopped fresh parsley leaves

Preheat oven to 400 degrees. Lightly oil a baking sheet or coat with non-stick spray. Place pork chops, potatoes and green beans in a single layer on the prepared baking sheet. 

Mix garlic and olive oil. Brush on ingredients on pan. Then brush on ranch seasoning. Season with salt and pepper. 

Place into oven and roast until the pork is completely cooked through, about 20-22 minutes. Then broil for 2-3 minutes, or until caramelized and slightly charred. Serve immediately, garnished with parsley.

NOTES: We chose potatoes that started out the size of my palm and cut them into 1/8 the size. I've learned from the many potato recipes we've done, that potatoes take a surprisingly long time to cook. The smaller the pieces the better. Also we tweaked the instructions a little to brush the seasoning and olive oil on. It seemed to work much better than trying to sprinkle and get it evenly done. Also a little less messy. 

Serves 4

Prep Time: 5 minutes

Total Time: 30 minutes

Recipe from damndelicious.net