Ranch Pork Chops with Potatoes and Green Beans

Dinner, Main Dish


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

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


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.