Ranch Pork Chops and Potatoes Sheet Pan Dinner-Joanna Cismaru
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
3 serving Bertolli EVOO (1 tbsp) 1 serving Hidden Valley Original Ranch Salad Dressing & Seasoning Mix 1 tsp Paprika 1 tbsp Oregano, ground 1 tsp Black Pepper (Ground) (by TIARENEE) 24 oz Pork Chops (center cut pork loin) 907 gram(s) baby red potatoe (by DTOWLE) 1 tbsp Parsley
Preheat your oven to 400 F degrees. Spray a baking sheet with cooking spray.
Place potatoes and pork chops on the baking sheet and drizzle the olive oil over the pork chops and potatoes and toss well.
In a small bowl mix together the ranch seasoning, smoked paprika, oregano and black pepper. Rub the seasoning over the pork chops and the potatoes. I didn't find the need for additional salt, but feel free to season with salt to taste.
Place the baking sheet in the oven and roast for about 35 to 40 minutes or until the pork chops are cooked through and the potatoes are fork tender. The internal temperature of the chops should reach 145 degrees F (63 degrees C) when cooked. Also please note that all ovens are different, and some may take longer and some may require less time.
Garnish with chopped parsley then serve immediately.
Serving Size: Makes 6 Servings (if you use 6 Chops)
Number of Servings: 6
Recipe submitted by SparkPeople user NEWYORKJG.
Place potatoes and pork chops on the baking sheet and drizzle the olive oil over the pork chops and potatoes and toss well.
In a small bowl mix together the ranch seasoning, smoked paprika, oregano and black pepper. Rub the seasoning over the pork chops and the potatoes. I didn't find the need for additional salt, but feel free to season with salt to taste.
Place the baking sheet in the oven and roast for about 35 to 40 minutes or until the pork chops are cooked through and the potatoes are fork tender. The internal temperature of the chops should reach 145 degrees F (63 degrees C) when cooked. Also please note that all ovens are different, and some may take longer and some may require less time.
Garnish with chopped parsley then serve immediately.
Serving Size: Makes 6 Servings (if you use 6 Chops)
Number of Servings: 6
Recipe submitted by SparkPeople user NEWYORKJG.
Nutritional Info Amount Per Serving
- Calories: 632.3
- Total Fat: 16.1 g
- Cholesterol: 70.0 mg
- Sodium: 78.1 mg
- Total Carbs: 85.9 g
- Dietary Fiber: 6.8 g
- Protein: 33.6 g
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