Ranch Roasted Pork Chops & Red Potatoes

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Ranch Roasted Pork Chops & Red Potatoes

4.2 of 5 (136)
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 399.7
  • Total Fat: 25.0 g
  • Cholesterol: 51.1 mg
  • Sodium: 589.5 mg
  • Total Carbs: 17.7 g
  • Dietary Fiber: 2.1 g
  • Protein: 22.3 g

View full nutritional breakdown of Ranch Roasted Pork Chops & Red Potatoes calories by ingredient
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Introduction

A tasty twist on boneless pork chops! A tasty twist on boneless pork chops!
Number of Servings: 4

Ingredients

    *4 boneless pork chops (I use 2 butterfly-cut chops, split down the middle to make 4 chops)
    *400 grams red potatoes (8-9 small)
    *5 tbsp extra virgin olive oil
    *1 oz. pkt. Hidden Valley Ranch Dressing & Seasoning Mix
    *3 tbsp diced pimentos
    *onion, sliced, 10 rings
    1/4 cup water

Directions

Preheat oven to 350*
1. Rinse and slice potatoes into bite-size chunks.
2. Mix olive oil and Ranch seasoning packet in a bowl.
3. Dip pork chops in olive oil mix to coat both sides and place in a baking dish.
4. Put potatoes into olive oil mix, shake to coat, and place around pork chops.
5. Place onion rings over the chops and potatoes.
6. Sprinkle pimentos over the top.
7. Add water and cover dish.
8. Bake at 350* for 40 - 45 minutes or until chops are cooked through and potatoes are tender inside. I removed the cover after about 30 minutes to allow the potatoes to get a little crispy.

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Member Ratings For This Recipe


  • Incredible!
    13 of 13 people found this review helpful
    Everyone loved this! I used a cup of baby carrots chopped instead of pimento. - 12/7/09

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  • Incredible!
    9 of 9 people found this review helpful
    I have also used this recipe with Chicken and its just as delicious! - 4/1/09

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  • 9 of 10 people found this review helpful
    I read the comments and decided and decided to slice my potatoes instead of cubing them. I also skipped the oil and made a thin paste with water and ranch mix. I brushed it on both sides of the chops. I mixed a little of the dressing and a butter to toss on the potatos. - 10/14/08

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  • Very Good
    8 of 8 people found this review helpful
    This was sooo good!I love it b/c I'm a college student and I don't have a ton of time (or money...only a few ingredients!) to waste on preparing food.This took me 15 mins TOPS before baking!I just upped the temp to 375, cooked for 1hr instead of 350 & 45min.I suggest having a side of veggies too! :) - 3/3/10

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  • Incredible!
    7 of 7 people found this review helpful
    Loved this recipe!!!! Next time I will add carrots with the potatoes and onions! :) - 11/3/09

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