Sheet-Pan Ranch Pork and Veggies

Sheet-Pan Ranch Pork and Veggies Recipe

INGREDIENTS (Serves 2)
2 1/2 tbsp. olive oil
1 tbsp. Worcestershire sauce
2 tsp. ranch dressing mix
1/2 tsp. black pepper
1/8 tsp. kosher salt
1 medium yellow squash, sliced 1/2 inch thick & halved
1 medium zucchini, sliced 1/2 inch thick & halved
1 large red bell pepper, cut into 1/2-inch-wide strips
1 red or yellow onion, cut into 1/2-inch slices
2 pork chops (1/2-1 inch thick)
1/3 tsp. paprika
1/8 c. fresh parsley, finely chopped

DIRECTIONS

Step 1: Preheat the oven to 475 ̊. Whisk the olive oil, Worcestershire sauce, ranch dressing mix, black pepper and salt in a large bowl until combined. Transfer 1 1/2 tablespoons to a small bowl and set aside for brushing.

Step 2: Add the squash, zucchini, bell peppers and onion to the large bowl with the marinade and toss until coated.

Step 3: Spread out the vegetables in an even layer on a sheet pan. Bake until softened and golden brown in spots, about 15-20 minutes.

Step 4: Meanwhile, brush both sides of your chops with the reserved marinade. Sprinkle one side with the paprika. Place in a pan and add the pork to the oven and cook until no longer pink in the middle or until a thermometer reads an internal temperature of 145° F. About 15-20 minutes depending on the thickness of the chops. Sprinkle the pork and vegetables with the parsley and serve.