Best Saucy Ranch Pork And Potatoes Recipes

RANCH PORK CHOPS AND POTATOES SHEET PAN DINNER

Ranch Pork Chops and Potatoes Sheet Pan Dinner image

Ranch Pork Chops and Potatoes Sheet Pan Dinner, an easy dinner that is packed full of flavor. All you need is one sheet pan to get gorgeous ranch pork chops and perfectly roasted potatoes!

Provided by Joanna Cismaru

Time 35m

Number Of Ingredients 8

Ingredients

3 tablespoon olive oil
1 ounce ranch dressing mix ((1 oz package))
1 teaspoon smoked paprika
1 tablespoon oregano (dry)
1 teaspoon ground black pepper
6 pork chops (either boneless or bone-in will work)
2 pound baby potatoes
1 tablespoon fresh parsley (chopped)

Steps:

Preheat your oven to 400 F degrees. Spray a baking sheet with cooking spray.
Place potatoes and pork chops on the baking sheet and drizzle the olive oil over the pork chops and potatoes and toss well.
In a small bowl mix together the ranch seasoning, smoked paprika, oregano and black pepper. Rub the seasoning over the pork chops and the potatoes. I didn't find the need for additional salt, but feel free to season with salt to taste.
Place the baking sheet in the oven and roast for about 30 minutes or until the pork chops are cooked through and the potatoes are fork tender. The internal temperature of the chops should reach 145 degrees F (63 degrees C) when cooked. Also please note that all ovens are different, and some may take longer and some may require less time.
Garnish with chopped parsley then serve immediately.

Nutrition Facts : Calories 403 kcal, Carbohydrate 30 g, Protein 32 g, Fat 16 g, SaturatedFat 4 g, Cholesterol 89 mg, Sodium 428 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving

PORK & POTATO SUPPER

Pork & Potato Supper image

If you're looking for a down-home one dish dinner that can be easily made on a weeknight, then this recipe is for you. My husband made sure that I added it to the list of Allen family favorites. -Macey Allen, Green Forest, Arkansas

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

2 tablespoons butter, divided
1 pork tenderloin (1 pound), cut into 1/4-inch slices
1 cup sliced fresh mushrooms
2 garlic cloves, minced
8 small red potatoes, quartered
1 can (14-1/2 ounces) reduced-sodium chicken broth, divided
2 teaspoons Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons all-purpose flour
4 green onions, sliced

Steps:

In a 12-in. skillet, heat 1 tablespoon butter over medium heat. Cook pork 2-4 minutes on each side or until tender. Remove from pan., In same pan, heat remaining butter over medium-high heat. Add mushrooms; cook and stir until almost tender. Add garlic; cook 1 minute longer. Stir in potatoes, 1-1/2 cups broth, Worcestershire sauce, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 10-15 minutes or until potatoes are tender., In a small bowl, mix flour and remaining broth until smooth. Stir into mushroom mixture. Bring to a boil; cook and stir until sauce is thickened. Stir in green onions. Return pork to pan and heat through.

Nutrition Facts : Calories 282 calories, Fat 10g fat (5g saturated fat), Cholesterol 78mg cholesterol, Sodium 565mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 2g fiber), Protein 27g protein. Diabetic Exchanges