I love a meal that only requires one pan, and very little prep. Perfect for a night where you don't have a lot of time. This did not disappoint and would be good with chicken breasts as well.
One Pan Ranch Pork Chops and Veggies
4 (8 oz) pork chops, bone-in, 3/4 inch to 1 inch thick
16 ounces baby red potatoes, halved
16 ounces green beans, trimmed
2 tablespoons olive oil
1 (1 oz) package Ranch Seasoning and Salad Dressing Mix (Hidden Valley is GF)
3 cloves garlic, minced
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves (optional)
Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray. (we lined with parchment paper for easier clean up)
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.
Place into oven and roast until the pork is completely cooked through, reaching an internal temperature of 140 degrees F, about 20-22 minutes. (cooking time varies depending on the size and thickness of the pork chops and potatoes-we cooked for 30 minutes). Then broil for 2-3 minutes, or until caramelized and slightly charred.
Serve immediately, garnished with parsley, if desired.
Linking up with the ladies for Thoughts of Home on Thursday.