Ranch Pork Chops with Potatoes and Green Beans
Quick Skillet Corn
Ingredients
- 2 (1-inch-thick) bone-in pork chops
- 2 Tbsp olive oil
- ½ (1-oz) pkg Ranch dressing mix
- 1 tsp minced garlic
- ¼ tsp salt
- ½ tsp pepper
- ¾ lb petite red potatoes, quartered
- ⅓ lb green beans, trimmed and cut into 1-inch pieces
Instructions
- Preheat oven to 400°F; line a large rimmed baking sheet with foil and spray with cooking spray. Place pork chops on baking sheet.
- Whisk together oil, dressing, mix, garlic, salt, and pepper in a large bowl. Add potatoes and green bans, toss. Arrange vegetables around pork.
- Brush any remaining dressing mixture over pork chops.
- Bake 20 to 25 minutes or until a thermometer inserted in thickest portion of pork registers 145°F.
Side Dish Ingredients
- 2 Tbsp butter
- ½ (15-oz) pkg frozen corn kernels
- 1 Roma tomato, chopped
- 2 green onions, chopped
Side Dish Instructions
- Melt butter over medium heat in anonstick skillet. Add corn; cook 5 minutes or until corn is lightly browned, stirring often.
- Stir together cooked corn, tomato, green onion, and salt and pepper to taste in a large bowl.
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