Ingredients
1
lb small potatoes
8
oz baby-cut carrots
3
tablespoons olive oil
3
tablespoons dry ranch dressing & seasoning mix
4
bone-in center cut pork chops, about 1/2 inch thick
Preparation
Heat oven to 400°F. Spray large cookie sheet with cooking spray.
Cut potatoes in half; place in large bowl. Add carrots. Drizzle potatoes and carrots with 2 tablespoons of the olive oil; toss with 2 tablespoons of the seasoning mix. Stir to coat; place on cookie sheet. Brush pork chops on both sides with remaining olive oil; sprinkle with remaining seasoning mix. Arrange pork chops between vegetables on cookie sheet.
Bake about 35 minutes or until pork is no longer pink in center and vegetables are tender, turning pork over halfway through cooking.
