One Pan Pork Chops with Red Potatoes & Green Beans

• Meat

  • 1 1/4 lbs Pork loin chops, boneless

• Produce

  • 1 tsp Garlic powder
  • 16 oz Green beans, frozen and thawed
  • 1/4 cup Parsley, fresh
  • 8 Red potatoes, medium small
  • 1 tsp Sage, dried
  • 1 1/2 tsp Thyme, dried

• Condiments

  • 1/2 cup Ranch salad dressing

• Baking & Spices

  • 1 Salt and black pepper

• Bread & Baked Goods

  • 1 1/2 cups Panko crumbs, whole wheat

Found on chocolateslopes.com

Description

Ingredients

• 1 1/4 pounds boneless pork loin chops
• 1/2 cup Ranch salad dressing
• 1 1/2 cups whole wheat Panko crumbs
• 1 teaspoon dried sage, divided
• 1 1/2 teaspoons dried thyme, divided
• 1 teaspoon garlic powder
• salt and black pepper to taste
• 8 medium red potatoes, chopped small
• 16 ounces green beans, frozen and thawed
• 1/4 cup fresh parsley, chopped

Directions

• Preheat oven to 425°F. Coat a rimmed baking pan with aluminum foil and spray with non-stick cooking spray or olive oil.
• On one plate, place Ranch dressing. On a second plate add Panko crumbs, 1/2 teaspoon sage, 1 teaspoon thyme, garlic powder, salt and pepper.
• Coat each pork chop with Ranch dressing then dip in Panko crumbs mixture and place on baking pan.
• Place vegetables in a bowl and sprinkle with remaining 1/2 teaspoon sage and 1/2 teaspoon thyme and add to baking pan.
• Cook for 25 minutes or until pork chops are cooked to 145°F (medium rare) or 160°F (medium) and vegetables are tender.

Nutrition