SHEETPAN PORK CHOPS RECIPES

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RANCH PORK CHOP SHEET PAN SUPPER RECIPE | REE DRUMMOND ...



Ranch Pork Chop Sheet Pan Supper Recipe | Ree Drummond ... image

Provided by Ree Drummond : Food Network

Categories     main-dish

Total Time 35 minutes

Cook Time 10 minutes

Yield 2 to 4 servings

Number Of Ingredients 9

2 tablespoons honey
2 tablespoons Worcestershire sauce 
One 3.5-ounce packet ranch dressing mix 
5 tablespoons olive oil 
1 1/2 teaspoons freshly ground black pepper 
4 boneless pork chops (1/2 inch thick) 
1 pound baby Yukon gold potatoes, halved 
8 ounces green beans, trimmed 
2 tablespoons fresh parsley leaves 

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 PORK CHOPS - NOBLE PIG



Sheet Pan Pork Chops - Noble Pig image

Sheet Pan Pork Chops – a delicious and healthy meal you can prep in minutes and leave it to the oven to do the rest.

Provided by Cathy

Categories     Main Course

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 4

Number Of Ingredients 10

3 tbsps grated Parmesan cheese
1 tsp garlic powder
1 tsp onion powder
1 tsp table salt
1/2 tsp ground black pepper
1 lb Yukon baby gold potatoes
1 bunch broccoli
2 tbsps olive oil
juice from half a lemon
4 boneless pork chops, about 1" thick

Steps:

  • Preheat oven to 400 degrees F.
  • While the oven is preheating and you prepare the spice mixture and veggies, allow the pork chops to come to room temperature. Line a sheet pan with parchment paper.
  • In a small bowl, mix combine garlic powder, onion powder, salt, pepper, and Parmesan cheese. Set aside.
  • Cut potatoes into small, roughly even-sized pieces. Cut stems off broccoli and cut the tops into medium-sized pieces. Arrange potatoes and vegetables on the sheet pan.
  • Drizzle vegetables with oil and juice of half a lemon. Toss to coat. Push vegetables to the sides of the pan to make room for the pork chops.
  • Place pork chops on the sheet pan. Sprinkle the spice mixture evenly over the pork chops and vegetables, turning the pork chops over to season both sides.
  • Bake until pork chops reach an internal temperature of 140° F and vegetables are tender. *This will result in medium-rare porkchops. Pork chops will continue to cook out of the oven and are safe to eat at 145 degrees F with a three minute rest. This method will ensure your pork chops are juicy and delicious. Using a meat thermometer is key when it comes to getting a juicy pork chop.

Nutrition Facts : Calories 383 kcal, CarbohydrateContent 10.7 g, ProteinContent 24 g, FatContent 19.3 g, SaturatedFatContent 5.1 g, CholesterolContent 83 mg, SodiumContent 799 mg, FiberContent 1.3 g, SugarContent 0.8 g, UnsaturatedFatContent 5.9 g, ServingSize 1 serving

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