Description
A delicious and easy one-pan meal featuring creamy ranch pork chops and tender baby potatoes, perfect for a weeknight dinner.
Ingredients
Scale
- 4 bone-in pork chops (about 1-inch thick)
- 1 pound baby gold potatoes, halved
- 1 tablespoon olive oil
- 2 teaspoons ranch seasoning mix (store-bought or homemade)
- 1 cup heavy cream
- 1 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 400°F (200°C).
- Pat the pork chops dry with paper towels. Season both sides generously with salt, pepper, and 1 teaspoon of the ranch seasoning mix.
- In a large mixing bowl, toss the halved baby potatoes with olive oil, remaining ranch seasoning, garlic powder, onion powder, salt, and pepper until evenly coated.
- In a large oven-safe skillet over medium-high heat, add a drizzle of olive oil. Once hot, add the pork chops and sear for about 3-4 minutes on each side, until golden brown. Remove pork chops from the skillet and set aside.
- In the same skillet, add the potatoes and pour in the chicken broth and heavy cream. Stir well to combine and bring to a gentle simmer.
- Nestle the seared pork chops back into the skillet with the creamy potato mixture.
- Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the pork chops are cooked through (internal temperature of 145°F or 63°C) and the potatoes are fork-tender.
- Remove from the oven, sprinkle with fresh parsley, and serve hot.
Notes
- Ensure pork chops reach the appropriate internal temperature for safe consumption.
- Customize the ranch seasoning with your preferred herbs and spices.
- This dish pairs well with a side of steamed vegetables for added nutrition.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pork chop and potatoes
- Calories: 550
- Sugar: 2g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 120mg