Yield: 4 Servings

/ Simply Recipes

Sheet Pan test run.
For the homemade ranch mix:

• 2TBS dried parsley
• 1TBS dried chives
• 1TBS dried dill
• 1TBS granulated onion
• 1TBS granulated garlic
• 1TBS kosher salt
• 1tsp black pepper

For the sheet pan pork chops:

• 4pork chops (boneless or bone-in, 1 ½ to 2 lb total)
• 1cup buttermilk
• 4TBS ranch seasoning mix, divided
• 8oz cremini mushrooms, halved
• 4medium carrots, peeled and roughly chopped (about 2 cups)
• 1lb new potatoes, halved
• 2TBS olive oil

Make the ranch mix: Stir together dried seasoning ingredients in a small bowl and set aside. The recipe won’t use the entire mix, so store leftover seasoning mix in an airtight container in the pantry for up to three months.

Preheat oven to 400°F.

Prepare the pork chops: Stir 3 tablespoons of ranch seasoning mix with one cup of buttermilk. Add pork chops and allow to marinate for at least 20 minutes, but you could do it a day in advance as well.

Roast the veggies: Add vegetables to a medium bowl. Drizzle them with olive oil and toss with 1 tablespoon of ranch seasoning mix. Spread the vegetables out on a sheet pan. Bake for 20 minutes.

Add the pork chops: Remove sheet pan and stir veggies. Remove pork chops from the marinade and pat them dry. Then nestle pork chops into the veggies on the sheet pan. Try to make sure everything is in a single layer, but it’s okay if the veggies stack a bit.

Sprinkle the sheet pan with a little extra ranch seasoning mix, about 1 teaspoon.

Bake the pork chops: Bake pork chops with the veggies for 10 minutes, and then turn them and add another teaspoon of seasoning to the pork chops. Bake them for another 10 minutes and then check them with a meat thermometer. They should reach 145°F in the thickest part; keep in mind they will continue to cook after you remove them from the oven.

Serve: Let the sheet pan rest for five minutes before serving, then divide vegetables and pork chops between plates.

Leftovers: will store great in the fridge for 4 to 5 days. For best results, reheat in a 350°F oven until warm. You can also microwave in 30-second bursts.