Ranch Pork Chops & Potatoes Sheet Pan Dinner

Ingredients

(6 chops (can use bone-in or boneless, thick or regular)) Pork Chops, Regular-cut
(3 Tbsp) Olive oil
(2 pounds) Baby red or fingerling potatoes (or yukon gold, cubed)
(2 Tbsp) Nothing Hidden Ranch Seasoning, 2.7oz glass jar
(1 tsp) Smoked paprika
(1 1/2 tsp) Oregano, dried
(1 tsp) Jacobsen Tellicherry Peppercorn Grinder - Glass Pepper Grinder
(1 Tbsp) Fresh parsley, chopped
(optional and to taste) Jacobsen Pure Flake Sea Salt - 4 oz Bag

Preheat oven to 400°F, line a baking sheet with parchment or spray with cooking spray.
In a small bowl, mix the ranch, paprika, oregano and pepper.
Place potatoes in a bowl, drizzle with oil and toss to coat. Add about 1/2 of the seasoning mixture and toss to coat again.
Coat the chops with oil and remaining seasoning. Arrange oiled & seasoned chops & potatoes on baking sheet.
Place the baking sheet in the oven and roast for about 30 minutes or until the pork chops are cooked through and the potatoes are fork tender, about 30 min. The internal temperature of the chops should reach 145°F (treat pork chops like a beef steak, pink in the middle is good!). Can also broil for a few minutes to crisp everything up!
Garnish with fresh parsley and serve immediately so everyone can enjoy immensely with no worries about ingredients! Serve with green beans or asparagus and rolls for a fast Wednesday meal or fancy Sunday dinner.

Thinner chops? Cook potatoes for 25 minutes, then add chops for 12-13 min (ovens vary).

by Stephanie Schneider