Ranch Roasted Pork Chops & Red Potatoes
Introduction
A tasty twist on boneless pork chops!
Ingredients
*4 boneless pork chops (I use 2 butterfly-cut chops, split down the middle to make 4 chops)
*400 grams red potatoes (8-9 small)
*5 tbsp extra virgin olive oil
*1 oz. pkt. Hidden Valley Ranch Dressing & Seasoning Mix
*3 tbsp diced pimentos
*onion, sliced, 10 rings
1/4 cup water
*400 grams red potatoes (8-9 small)
*5 tbsp extra virgin olive oil
*1 oz. pkt. Hidden Valley Ranch Dressing & Seasoning Mix
*3 tbsp diced pimentos
*onion, sliced, 10 rings
1/4 cup water
Directions
Preheat oven to 350*
1. Rinse and slice potatoes into bite-size chunks.
2. Mix olive oil and Ranch seasoning packet in a bowl.
3. Dip pork chops in olive oil mix to coat both sides and place in a baking dish.
4. Put potatoes into olive oil mix, shake to coat, and place around pork chops.
5. Place onion rings over the chops and potatoes.
6. Sprinkle pimentos over the top.
7. Add water and cover dish.
8. Bake at 350* for 40 - 45 minutes or until chops are cooked through and potatoes are tender inside. I removed the cover after about 30 minutes to allow the potatoes to get a little crispy.
1. Rinse and slice potatoes into bite-size chunks.
2. Mix olive oil and Ranch seasoning packet in a bowl.
3. Dip pork chops in olive oil mix to coat both sides and place in a baking dish.
4. Put potatoes into olive oil mix, shake to coat, and place around pork chops.
5. Place onion rings over the chops and potatoes.
6. Sprinkle pimentos over the top.
7. Add water and cover dish.
8. Bake at 350* for 40 - 45 minutes or until chops are cooked through and potatoes are tender inside. I removed the cover after about 30 minutes to allow the potatoes to get a little crispy.
Number of Servings: 4
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