Easy Pork Chop Sheet Pan Dinner
trimmed and cut into thirds
1 –1 ounce
ranch salad dressing mix
freshly ground black pepper
Salt to taste
Preheat oven to 400 F. Spray a large baking sheet with cooking spray or line with parchment paper.
In small bowl, combine ranch dressing mix, oregano, paprika and pepper.
Place porkchops on baking sheet and drizzle with 1 tablespoon olive oil.
Put potatoes and asparagus into large bowl and drizzle with remaining olive oil, stirring to coat well.
Liberally sprinkle some seasoning mix over porkchops until coated. Add remaining seasoning mix to vegetables and stir to coat.
Put vegetables on baking sheet spreading into 1 layer. You want to give them a bit of room to allow them to crisp up a bit. Add additional salt if desired.
Place baking sheet in oven and roast for about 30 minutes until pork reaches at least 145 F and vegetables are fork tender.
Nutrition information: 403 calories; 16g fat; 428mg sodium; 30g carbohydrates; 32g protein.