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A plate with a seasoned pork chop, garnished with herbs, is served alongside sheet pan roasted veggies including green beans, broccolini, mushrooms, and diced sweet potatoes.

Sheet Pan Ranch Dusted Pork Chops and Roasted Veggies

Easy one-pan meal with ranch-seasoned pork chops and roasted veggies. Perfect for busy weeknights, this dish combines juicy pork chops with flavorful green veggies, sweet potatoes, and mushrooms!
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Ingredients

  • 2 bone-in pork chops
  • 1 green veggie green beans, broccolini, etc.
  • 1 pack shiitake mushrooms
  • 1 sweet potato peeled and cubed
  • 1/2 bunch green onions
  • Roasted garlic
  • 2 slices butter
  • 1/4 ranch packet
  • Avocado oil for coating
  • Fresh parsley for garnish

Seasonings:

  • Salt & pepper
  • McCormick Garlic & Herb seasoning
  • Badia seasoning
  • Magic Pork seasoning
  • Kinder’s Butter seasoning

Instructions

  • Preheat oven to 350°F.
  • In a large bowl, toss green veggies, sweet potatoes, and mushrooms with avocado oil, salt, pepper, McCormick Garlic & Herb, and Badia seasoning.
  • Place pork chops in a foil boat, cut slices into them, and season with ranch seasoning, Kinder’s Pork Chop seasoning, and roasted garlic. Add two slices of butter on top.
  • Spread veggies on the other side of the sheet pan and roast for 35-40 minutes, until the pork reaches an internal temperature of 183°F.
  • Let pork chops rest for 5 minutes, sprinkle with parsley, and serve.
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