Sheet Pan Ranch Pork Chops with Roasted Brussels Sprouts and Red Potatoes

Ingredients

Quantities are for 4 servings.

• 4 each Bone-in pork chops (1-inch thick)
• 1 lb Brussels sprouts, halved
• 1 1/2 lb Red potatoes, quartered
• 2 tbsp Ranch seasoning mix
• 3 tbsp Olive oil
• 1 tsp Garlic powder

Instructions

1. Preheat oven to 400°F.
2. Toss the potatoes and Brussels sprouts with 2 tablespoons olive oil, the garlic powder, salt, and pepper.
3. Rub the pork chops with the remaining oil and the ranch seasoning.
4. Arrange the potatoes and Brussels sprouts in a single layer on a sheet pan, then place the pork chops on top.
5. Roast for about 30 minutes, until the pork reaches 145°F internally.
6. Optional: broil for 3-5 minutes at the end to brown the pork chops.
7. Let rest 3 minutes before serving.