One-Pan Ranch Pork Chops and Vegetables

There was a running joke in college that I would only do the dishes if I had been drinking. I hate washing the dishes and apparently that was the only way it was tolerable. Now, I don’t have to do the dishes often because Mark and I have a deal worked out – if I cook, he’ll clean up.

The problem is that he’s been working late a lot lately so I’ve been having to do both. Solution? One pan (or pot) meals. And lots of them. This was one of the best I tried – super easy and super flavorful. Tiny and I loved them!

RanchPork

One-Pan Ranch Pork Chops and Vegetables
(adapted from Damn Delicious)
Serves 2

2 pork chops
2 large white potatoes, dices
8 oz. green beans
1 Tbsp. olive oil
2 Tbsp. Ranch Seasoning and Salad Dressing Mix
2 cloves garlic, minced
Salt and pepper, to taste

Preheat the oven to 400F degrees.

Coat a baking sheet with nonstick spray. Add the  pork chops, potatoes and green beans to the pan and drizzle with olive oil. Sprinkle with Ranch Seasoning and garlic; season with salt and pepper, to taste. Toss then shake into a single layer. Bake for about 20 minutes, until pork is cooked through and vegetables are soft. Serve immediately.

 

Balsamic Pork Chop Skillet

You know what I currently have a lot of? Cell phone videos of my kid gagging on green vegetables. Peas and green beans were both an epic fail, so when we got around to trying asparagus with him, I only made a few spears – I knew there would be lots of disgusted faces and spitting it out. To be fair, I don’t know if I’d be a huge fan of plain, steamed asparagus either.

The asparagus in this dish, though, was awesome. My husband said it was his new favorite way to eat it. And a one pot dish = less to clean up, so this was a win all around.

Another win this past week? Getting Jake to eat broccoli without gagging. I mixed it with sweet potatoes and he happily gobbled it up. Why didn’t I think of that before?!

BalsamicPorkSkillet

Balsamic Pork Chop Skillet
(adapted from Cooking Light)
Serves 2

2 boneless pork chops
Salt and pepper, to taste
1/4 cup  olive oil, divided
12 oz. red potatoes, cut into chunks
3 Tbsp. balsamic vinegar
1 tsp. tomato paste
1 1/2 tsp. herbs de Provence
1 small red onion, chopped
8 oz. asparagus spears
2 Tbsp. Gorgonzola cheese, crumbled

Preheat your oven to 425F degrees.

On the stovetop over high heat, heat a heavy, oven-safe skillet. Add 2 Tbsp. of the oil and heat until shimmering. Sprinkle pork with salt and pepper. .Add pork to pan and cook until browned, about 3 minutes per side. Remove to a plate and cover with foil. Reduce heat to medium-high and add the potatoes to pan and cook for 2 minutes, tossing occasionally. Remove pan from heat.

In a small bowl, whisk together the remaining 2 Tbsp. oil, vinegar, tomato paste and 1/2 tsp. pepper. Take 2 tbsp. of this mixture and toss with herbs de Provence, onion, and asparagus in a bowl. Add this mixture to the potatoes and stir to combine.

Bake for 25 minutes, stirring about halfway. Place the pork chops over vegetables and bake until the pork is cooked through, about 15 minutes. Top pork chops with additional balsamic mixture and Gorgonzola cheese before serving.