Wednesday, June 6, 2012

Ranch Pork Chops

Ranch Pork Chops

I made this for the first time yesterday. I adapted it from a recipe found online, and it was easy and delicious. I served it with wheat rolls and milk, so we hit all of our food groups. Also, the types of veggies are totally up to you. The original recipe only called for potatos, but that didn't sound so good. I purchased my veggies from the local (and sadly, seasonal) farmer's market here in Lawton.

Pork Chops
Various Veggies of Choice
  • Red Potatoes
  • Carrots
  • Celery
  • Turnips (Don't recommend them!)
  • Radish (Just one!)
1 Cup Extra Virgin Olive Oil
1 Packet of Hidden Valley Ranch Seasoning Mix
1/4 cup water

Preheat oven to 350*, then rinse and slice veggies into bite-size chunks. Mix the olive oil and Ranch seasoning packet in a bowl. Pour most of it over the veggies and toss to coat. Line the bottom of the dish with the pork chops, and baste them with the remaining dressing. Evenly cover the chops with the veggie. Add water and cover dish. Bake at 350* for 40 - 45 minutes or until chops are cooked through and potatoes are tender inside.

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