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One Pan Crispy Pork Chops and Ranch Roasted Veggies

One Pan Crispy Pork Chops and Ranch Roasted Veggies

Ingredients

  • 1 pound Smithfield All Natural Boneless Pork Chops
  • 2 cups small red potatoes, cut into small pieces
  • 2 cups sliced brussels sprouts
  • 2 cups whole baby carrots
  • 2 tablespoons olive oil
  • 1 egg white, beaten
  • 1 packet ranch dressing seasoning (1 tablespoon reserved for the breading)
  • 1 cup of gluten free bread crumbs

Instructions

  1. Preheat oven to 400 degrees
  2. Line a large baking sheet with parchment paper or aluminum foil and lightly spray with cooking spray.
  3. Combine the potatoes, brussels sprouts and carrots in a mixing bowl. Drizzle with oil and the ranch dressing seasoning (reserve 1 tablespoon for the pork chops)
  4. Stir well until veggies are completely coated, set aside.
  5. Crack the egg white into a shallow bowl and beat lightly.
  6. In a second shallow bowl combine the breadcrumbs and the remaining tablespoon of ranch dressing, stir.
  7. Dip the pork chops into the egg white and dredge in the breadcrumbs.
  8. Place the pork chops and vegetables on the sheet pan and bake for 30 minutes.
  9. Be sure to check the dish at the 15 minute mark and flip any vegetables that might be too brown on one side.

Source recipes and image credit

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