Thursday, December 1, 2016

Friday Food: Ranch Pork Chop and Veggies

We haven't had a pork recipe for awhile and this one sounded too good to pass up.  It combines so many good things and even the taste of Ranch (which might be a seller by itself for some).  We know we will be making this up this weekend, looks so good.


-4 (8 oz.) pork chops, bone-in, 3/4 inch to 1-inch thick
-16 ounces baby red potatoes, halved
-16 ounces green beens, trimmed
-2 tablespoons olive oil
-1 (1oz) 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

The Play List:
-Preheat oven to 400 degrees F.  Lightly oil a baking sheet or coat with nonstick spray.
-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 even and roast until the pork is completely cooked through, reaching an internal temperature of 140 degrees F, about 20-22 minutes.*  Then broil for 2-3 minutes, or until caramelized and slightly charred.
-Serve immediately, garnished with parsley, if desired

*Cooking time will vary depending on the size and thickness of the pork chops and potatoes

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