Ingredients
2tbspdried parsley
1tbspdried chives
1tbspdried dill
1tbsponion,granulated
1tbspgarlic,granulated
1tbspkosher salt
1tspblack pepper
4pork chops,(1½ to 2 lbs total), boneless, or bone-in
1cupbuttermilk
4tbspranch seasoning mix,divided
8ozcremini mushrooms,halved
4medium carrots,(about 2 cups) peeled, roughly chopped
1lbnew potatoes,halved
2tbspolive oil
Preparation
Preheat the oven to 400 degrees F.
Stir together dried seasoning ingredients in a small bowl and set aside.
Stir 3 tablespoons of the ranch seasoning mix with 1 cup of buttermilk.
Add the pork chops and allow to marinate for at least 20 minutes, but it can also be done 1 day in advance as well.
Add the vegetables to a medium bowl.
Drizzle with olive oil and toss with 1 tablespoon of ranch seasoning mix.
Spread the vegetables out on a sheet pan. Bake for 20 minutes.
Remove the sheet pan and stir the veggies.
Remove the pork chops from the marinade and pat them dry.
Then nestle the pork chops into the veggies on the sheet pan. Try to make sure everything is in a single layer, but it’s okay if the veggies stack a bit.
Sprinkle the sheet pan with a little extra ranch seasoning mix, about 1 teaspoon.
Bake the pork chops with the veggies for 10 minutes, and then turn and add another 1 teaspoon of seasoning to the pork chops.
Bake for another 10 minutes and then check them with a meat thermometer, which should reach 145 degrees F in the thickest part.
Keep in mind the pork will continue to cook after being removed from the oven.
Let the sheet pan rest for 5 minutes before serving, then divide the vegetables and pork chops between plates.
