Ranch Pork and Veggies

Categories: Entrées, Pork

         


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Recipe Information

Serving Size

1 pork chop and 1 c vegetables

Yield

Makes 4 servings

Nutrition Information

One serving is 430 calories, 9 g fat, 70 mg cholesterol, 270 mg sodium, 55 g carbohydrates, 11 g fiber, and 35 g protein

Key

c = cup, T = tablespoon, t = teaspoon, lb = pound, oz = ounce, fl oz = fluid ounce, pkg = package

Ingredients

  • Cooking spray
  • 1 ½ T Olive oil
  • 2 ½ t Ranch Mix, dry, Get Fresh! recipe
  • 3 Garlic cloves, minced
  • ¼ t Salt
  • ½ t Pepper
  • 1 t Paprika
  • 4 Pork chops, boneless, trimmed (1lb)
  • 1 lb. Potatoes, baby, red, quartered
  • 12 oz Green beans, trimmed

Directions

  1. PREHEAT oven to 400°F. Line a baking sheet with foil and SPRAY with cooking spray.
  2. In a large bowl MIX olive oil, ranch seasoning, garlic cloves, salt, pepper and paprika.
  3. PLACE the pork on a baking sheet. BASTE or RUB the pork chops with the marinade. MIX the veggies in the remaining marinade. TOSS to coat.
  4. PLACE veggies on the baking sheet. BAKE for 25-30 minutes or until pork reaches 145°F.
  5. BROIL for 2-3 minutes at the end to finish cooking.

Chickasaw Nation Nutrition Services

Get Fresh! is an initiative of the Chickasaw Nation. This material was funded by USDA’s Supplemental Nutrition Assistance Program. This institution is an equal opportunity provider and employer. For more information on the Supplemental Nutrition Assistance Program or the FDP Grocery Stores, visit www.GetFreshCooking.com.