This sheet pan dinner is a complete meal with savory pork chops, soft baby potatoes, and tender green beans, all seasoned with smoky ranch and garlic flavors.
‣ 1 ounce dry ranch dressing mix ‣ 1 1/2 teaspoon smoked paprika ‣ 2 teaspoon dried oregano ‣ 1 pinch salt, to taste ‣ 1 pinch black pepper, to taste ‣ 4 pork chops, about 3/4 to 1 inch thick ‣ 24 ounce baby potatoes, any color ‣ 16 ounce green beans, frozen or fresh, trimmed ‣ 3 tablespoon olive oil ‣ 2 teaspoon fresh garlic, minced (optonal) ‣ 1 tablespoon parsley, fresh and chopped (optional)
In a small bowl, whisk together the dry ranch seasoning, smoked paprika, dried oregano, salt, and pepper. Once mixed, set the bowl aside.
In a large bowl, add the potatoes and green beans, then drizzle some olive oil on top. Use tongs to toss them thoroughly in the oil, then set the bowl aside.
Brush the pork chops with more olive oil, coating both sides.
Arrange the pork chops and veggies on a sheet pan or baking dish, then drizzle with smoky ranch seasoning and some minced garlic. Once done, send it off to bake!