Ranch Pork Chops with Potatoes and Green Beans
Dinner, Main Dish
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
2 Tbsp butter
½ (15-oz) pkg frozen corn kernels
1 Roma tomato, chopped
2 green onions, chopped
Directions
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.
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.