Sheet Pan Ranch Pork Chops and Potatoes

Ingredients

• Honey

  2 tbsp or 42g

• Worcestershire sauce

  2 tbsp or 34g

• Original Ranch Seasoning & Dressing Mix, dry

  Hidden Valley

  9 teaspoon or 26g

• Olive oil

  Salad or cooking

  4 tbsp or 54g

• Pepper

  Spices, black

  1 tsp or 2g

• Pork loin, center loin (chops)

  Fresh, bone-in, separable lean and fat, raw

  4 chop without refuse (Yield from 1 raw ch or 796g

• Potato

  Flesh and skin, raw

  4 Potato medium or 852g

• Parsley

  Raw

  2 tbsp or 8g

Directions

1. Heat the oven to 475° and line a rimmed sheet pan with foil for easy cleanup (optional).
2. In a small bowl, whisk together the honey, Worcestershire, two-thirds of the ranch seasoning, half of the olive oil, and the black pepper.
3. Brush the mixture over both sides of the pork chops and arrange them on one side of the sheet pan.
4. In a bowl, toss the potatoes with the remaining olive oil and the remaining ranch seasoning, then spread them on the other side of the pan.
5. Bake for 15 minutes. Remove the pan, flip the pork chops, and toss the potatoes; return to the oven and bake 7 minutes more, or until the potatoes are browned and the pork reaches 145°. Rest 3 minutes.
6. Sprinkle with chopped parsley and serve.