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Preheat the oven to 475 degrees F (245 degrees C).
To make the ranch dressing marinade, combine the
Honey (2 Tbsp)
Worcestershire Sauce (2 Tbsp)
Ranch Dressing (1/2 cup)
Olive Oil (1/3 cup)
Freshly Ground Black Pepper (1/2 Tbsp)
. Whisk until well combined.
Using 1/3 of the mix, brush both sides of the
Boneless Pork Chops (4)
with the ranch mixture. And place it on one side of the sheet pan.
In another medium bowl toss the
Yukon Gold Potatoes (3 cups)
and mix with another 1/3 of the mix and place next to the pork chops. Bake for 15 minutes.
Using the last of the marinade, place the
Green Beans (2 cups)
in a bowl and mix with the remaining ranch mixture.
After 15 minutes, take the sheet pan out and flip the pork chops and toss the potatoes. Add the green beans and cook just until crisp. About 5 minutes.
Fresh Parsley (2 Tbsp)
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