PIONEER WOMAN RANCH PORK CHOP SHEET PAN RECIPES

Steps:

• Rinse pork chops. (Yes, I rinse my pork chops. Please don’t be hatin’.) Salt and pepper both sides of the pork chops. Combine all dry ingredients. Dredge each side of the pork chops in the flour mixture, then set aside on a plate. Heat canola oil over medium to medium-high heat. Add butter. When butter is melted and butter/oil mixture is hot, cook 3 pork chops at a time, 2 to 3 minutes on the first side; 1 to 2 minutes on the other side. (Make sure no pink juices remain.) Remove to a plate and repeat with remaining pork chops. Delicious and simple! Serve with smashed new potatoes.

Steps:

• Whisk the balsamic vinegar, garlic, 1/3 cup olive oil, 2 teaspoons oregano and 1 teaspoon each salt and pepper in a small bowl. Place the pork in a large resealable plastic bag and pour in the marinade. Seal the bag, place in a dish and marinate for 30 minutes at room temperature or 2 hours in the refrigerator. Position racks in the upper and lower thirds of the oven and preheat to 450°. Toss the sweet potatoes and shallots with the remaining ¼ cup olive oil, 1 teaspoon salt, 2 teaspoons oregano and ½ teaspoon pepper in a large bowl. Lightly oil 2 sheet pans. Put a pork tenderloin on each pan (let some of the marinade drip off first) and season lightly with salt. Arrange the sweet potatoes and shallots cut-sides down around each tenderloin. Roast, rotating the pans halfway through and shaking them to loosen the potatoes, until a thermometer inserted into the thickest part of the meat registers 140° to 145° and the potatoes are tender, 20 to 30 minutes. Slice the pork and serve with the vegetables. Top with parsley.