ONE PAN RANCH PORK CHOPS WITH CRISPY POTATOES
A simple one pan dinner made with juicy pork chops and crispy potatoes. It's easy, comforting and delicious!
Provided by The Seasoned Mom
Categories Main Course
Time 40m
Number Of Ingredients 6
Steps:
- Preheat oven to 400F (200C). Line a large, rimmed baking sheet with foil (for easy clean up) and spray with cooking spray.
- In a small bowl, whisk together olive oil, butter, garlic and ranch seasoning.
- Place potatoes in a single layer on the baking sheet and drizzle with about half of the oil mixture. Toss to coat.
- Place in the oven for 15 minutes to give the potatoes a head start in the cooking.
- Remove potatoes from the oven and place pork chops on the baking sheet with the potatoes.
- Brush pork chops with remaining oil mixture and place baking sheet back in the oven to cook for an additional 10-15 minutes, or until pork is golden and cooked through.
- For a crispy, charred finish place the sheet pan under the broiler for 2-3 more minutes.
Nutrition Facts : Calories 453 kcal, Carbohydrate 22 g, Protein 31 g, Fat 25 g, SaturatedFat 8 g, Cholesterol 104 mg, Sodium 666 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
RANCH PORK CHOPS AND POTATOES SHEET PAN DINNER
Ranch Pork Chops and Potatoes Sheet Pan Dinner, an easy dinner that is packed full of flavor. All you need is one sheet pan to get gorgeous ranch pork chops and perfectly roasted potatoes!
Provided by Joanna Cismaru
Categories Main Course
Time 35m
Number Of Ingredients 8
Steps:
- 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 30 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.
Nutrition Facts : Calories 403 kcal, Carbohydrate 30 g, Protein 32 g, Fat 16 g, SaturatedFat 4 g, Cholesterol 89 mg, Sodium 428 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving
PORK CHOPS AND APPLE SHEET PAN DINNER
Pork and apples are the perfect pair in this quick and easy sheet-pan meal. With little prep time and minimal clean up, this dinner will become a weeknight favorite.
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Position a rack in the center of the oven and preheat to 400 degrees F. Line a rimmed baking sheet with parchment paper.
- Place the parsnips in the center of the baking sheet and drizzle generously with olive oil, sprinkle with salt and pepper and toss with 3 sprigs of thyme. Spread the parsnips into an even layer leaving an empty space on both sides. Roast until the parsnips become tender and begin to brown in spots, about 20 minutes. Use tongs to give the parsnips another toss.
- Remove the baking sheet from the oven and push the parsnips closer together in the center of the pan. Core the apple and cut it into 1/2-inch-thick slices. Place the apples on one side of the parsnips, drizzle with olive oil and sprinkle with the cinnamon. Pick the leaves from the remaining 2 sprigs thyme and sprinkle them on top of the apples. Lay the pork chops on the other side of the parsnips and brush with the Dijon mustard. Sprinkle each chop with the herbes de Provence and a pinch of salt and pepper.
- Return the baking sheet to the oven and roast until the apples are soft, the parsnips are completely tender and golden brown, and the pork chops read an internal temperature of 145 degrees F, about 20 minutes more. Divide evenly between two plates, top the apples with the parsley leaves and serve.
RANCH PORK CHOP SHEET PAN SUPPER
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 2 to 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 475 degrees F.
- In a small bowl, mix together the honey, Worcestershire, 2 tablespoons of the ranch dressing mix, 2 tablespoons of the olive oil and 1 teaspoon of the pepper until combined.
- Brush the mixture over the chops on both sides and place in a row on one side of a sheet pan using tongs.
- In a medium mixing bowl, add the potatoes, 2 tablespoons of olive oil, 1 tablespoon of the ranch dressing mix and 1/4 teaspoon of pepper and toss to coat. Tip onto the middle of the sheet pan next to the pork chops. Bake for 15 minutes.
- Meanwhile, add the beans to a bowl along with the remaining olive oil, ranch mix and 1/4 teaspoon pepper and toss.
- When the 15 minutes is up, remove the sheet pan from the oven and flip the pork chops. Toss the potatoes and add the green beans to the empty space at the side of the baking sheet. Bake until the vegetables are just beginning to brown, about 7 minutes more. Garnish with the parsley leaves and serve.
SHEET-PAN HONEY-BALSAMIC PORK CHOP DINNER
A sweet-and-savory glaze elevates the humble pork chop to weeknight staple status, especially when paired with crisp-tender broccoli and roasty sweet potatoes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 4
Number Of Ingredients 9
Steps:
- Heat oven to 425°F. Spray 18x13-inch rimmed sheet pan with cooking spray.
- In large bowl, mix sweet potatoes, 1 tablespoon of the oil, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Stir to coat. Place on pan. Bake 25 minutes.
- In same bowl, mix broccoli, remaining 1 tablespoon oil and 1/4 teaspoon of the salt. Remove pan from oven; stir or turn potatoes, and arrange broccoli on pan with potatoes. Bake 5 minutes.
- Meanwhile, season pork chops with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper.
- In small bowl, mix honey, mustard and vinegar. Reserve 2 tablespoons of the honey glaze.
- Remove pan from oven; add pork chops to pan. Brush pork chops with remaining honey glaze. Roast 18 to 22 minutes or until pork is no longer pink and meat thermometer inserted in center reads at least 145°F, and vegetables are browned and tender.
- Spoon reserved 2 tablespoons honey glaze on pork chops. Serve pork chops with vegetables.
Nutrition Facts : Calories 470, Carbohydrate 37 g, Cholesterol 110 mg, Fat 2 1/2, Fiber 4 g, Protein 44 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 1000 mg, Sugar 19 g, TransFat 0 g
SHEET-PAN RANCH PORK AND VEGGIES
Try this sheet-pan ranch pork and veggies recipe-it'll be your new go-to one pan weeknight family dinner.
Categories weeknight meals dinner
Time 40m
Yield 4-6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 475 ̊. Whisk the olive oil, Worcestershire sauce, ranch dressing mix, black pepper and salt in a large bowl until combined. Transfer 3 tablespoons to a small bowl and set aside for brushing.
- Add the squash, zucchini, bell peppers and red onion to the large bowl with the marinade and toss until coated.
- Spread out the vegetables in an even layer on a sheet pan. Bake until softened and golden brown in spots, about 30 minutes.
- Meanwhile, place the pork chops on a second sheet pan and brush both sides with the reserved marinade. Sprinkle one side with the paprika. Toward the end of the vegetable roasting time, add the pork to the oven and cook until no longer pink in the middle, about 7 minutes. Sprinkle the pork and vegetables with the parsley.
PORK CHOP RANCH SHEET-PAN DINNER
This simple sheet-pan pork chop dinner comes together with just five ingredients.
Provided by Karly Campbell
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 5
Steps:
- Heat oven to 400°F. Spray large cookie sheet with cooking spray.
- Cut potatoes in half; place in large bowl. Add carrots. Drizzle potatoes and carrots with 2 tablespoons of the olive oil; toss with 2 tablespoons of the seasoning mix. Stir to coat; place on cookie sheet. Brush pork chops on both sides with remaining olive oil; sprinkle with remaining seasoning mix. Arrange pork chops between vegetables on cookie sheet.
- Bake about 35 minutes or until pork is no longer pink in center and vegetables are tender, turning pork over halfway through cooking.
Nutrition Facts : Calories 480, Carbohydrate 32 g, Cholesterol 110 mg, Fat 3, Fiber 4 g, Protein 45 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1020 mg, Sugar 6 g, TransFat 0 g
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