Prep Time: 15 minutes | Cook Time: 25-30 minutes
1 pound fingerling potatoes, sliced in half lengthwise
(or mini yukon golds)
1 tablespoon minced garlic
¼ teaspoon paprika
1 (1-ounce) package ranch salad dressing & seasoning mix
4 (4-ounce) boneless pork chops (1-inch)
juice of half a lemon
(about 1 tablespoon)
black pepper, to taste
Preheat the oven to 400° F. Line a baking sheet with foil and spray with nonstick cooking spray, or line it with a silicone baking mat.
In a medium mixing bowl, add the potatoes and spray them generously with the nonstick cooking spray. Add the garlic, paprika, and half of the ranch packet, tossing together to evenly coat.
Arrange the potatoes on the prepared baking sheet and bake for 15 minutes.
While the potatoes are cooking, place the pork chops in the same bowl the potatoes were mixed in. Sprinkle the remaining half of the ranch packet over the pork chops, flipping them over to coat both sides.
At the end of the 15 minutes, remove the baking sheet from the oven. Flip the potatoes and push them to the edges of the baking sheet, making room in the center for the pork chops. (Check to make sure the potatoes are close to fork-tender. If not, cook them for an additional 5 minutes before adding the pork chops to the tray.)
Squeeze the lemon half evenly over all of the potatoes and pork chops and season them with pepper.
Place the tray back into the oven, and bake for an additional 10 minutes, or until the pork is done.
Yield: 4 servings
Nutrition Facts based on 1 pork chop and 4 ounces of potatoes
Calories from fat: 81
Saturated Fat: 3g
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