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Baking Tray Feast: Paprika Ranch Pork Chops with Crispy Potatoes and Green Beans
Gorgeous, flavorsome pork chops lightly seasoned with a homemade paprika-ranch mix are served alongside crispy baby potatoes and tender green beans. It's a sheet pan extravaganza promising ease of preparation and minimal cleanup.
6
45 min
TOTAL TIME
589
CALORIES
$3.76
PER SERVING
SAVE
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REMIX RECIPE
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Ingredients
VEGGIES
4 SERVINGS
16 oz green beans
fresh and trimmed
GARNISH
1 tbsp fresh parsley
chopped
Directions
START WITH
15 min
PREP TIME
30 min
COOK TIME
45 min
TOTAL TIME
1
Preheat the oven to 400 F and line a large baking tray with parchment paper.
2
In a small mixing bowl, combine the dried parsley, garlic powder, onion powder, dried dill weed, dried chives, smoked paprika, salt, and black pepper. This is your homemade ranch-spice mix.
3
Place the pork chops on one end of the prepared baking tray. Brush each chop on both sides with a portion of the olive oil, then rub with a portion of the ranch-spice mix and minced garlic.
4
Arrange the halved baby potatoes on the other end of the tray. Drizzle with a portion of the olive oil, then sprinkle with a portion of the ranch-spice mix and the remaining minced garlic, ensuring everything is well coated.
VEGGIES
5
In the middle of the tray, arrange the green beans. Drizzle the remaining olive oil over them, sprinkling the remaining ranch-spice mix.
6
Bake in the oven for 25-30 minutes or until the pork chops are cooked through and the potatoes are golden and crispy. The green beans should be tender.
GARNISH
7
Sprinkle the cooked ingredients with the chopped fresh parsley and serve immediately.
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Health Info
Macros
41g
CARBS
25g
FAT
49g
PROTEIN
Allowed on these diets
PALEO
WHOLE 30
MEDITERRANEAN
GLUTEN FREE
LACTOSE FREE
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Frequently Asked Questions
How can I keep my Pork Chops from getting too dry?
How long should I cook my Pork Chops for?
Should I season my Pork Chops before or after cooking?
What are the best sides to pair with Pork Chops?
Can I cook Pork Chops from frozen?
What does it mean to brine Pork Chops, and why should I do it?
My Pork Chops always come out tough. What am I doing wrong?
How do I get a nice, crispy crust on my Pork Chops?
Why should I let my Pork Chops rest after cooking?
Do I need to remove the fat from my Pork Chops?
