INGREDIENTS :
4 boneless pork chops (I use 2 butterfly-cut chops, split down the middle to make 4 chops)
400 grams red potatoes (8-9 small)
5 tbsp extra virgin olive oil
1 oz. pkt. Hidden Valley Ranch Dressing & Seasoning Mix
3 tbsp diced pimentos
onion, sliced, 10 rings
1/4 cup water
INSTRUCTIONS :
Preheat oven to 350F
-Rinse and slice potatoes into bite-size chunks.
-Mix olive oil and Ranch seasoning packet in a bowl.
- Dip pork chops in olive oil mix to coat both sides and place in a baking dish.
-Put potatoes into olive oil mix, shake to coat, and place around pork chops.
-Place onion rings over the chops and potatoes.
-Sprinkle pimentos over the top.
-Add water and cover dish.
-Bake at 350F for 40 - 45 minutes or until chops are cooked through and potatoes are tender inside. I removed the cover after about 30 minutes to allow the potatoes to get a little crispy.
4 boneless pork chops (I use 2 butterfly-cut chops, split down the middle to make 4 chops)
400 grams red potatoes (8-9 small)
5 tbsp extra virgin olive oil
1 oz. pkt. Hidden Valley Ranch Dressing & Seasoning Mix
3 tbsp diced pimentos
onion, sliced, 10 rings
1/4 cup water
INSTRUCTIONS :
Preheat oven to 350F
-Rinse and slice potatoes into bite-size chunks.
-Mix olive oil and Ranch seasoning packet in a bowl.
- Dip pork chops in olive oil mix to coat both sides and place in a baking dish.
-Put potatoes into olive oil mix, shake to coat, and place around pork chops.
-Place onion rings over the chops and potatoes.
-Sprinkle pimentos over the top.
-Add water and cover dish.
-Bake at 350F for 40 - 45 minutes or until chops are cooked through and potatoes are tender inside. I removed the cover after about 30 minutes to allow the potatoes to get a little crispy.
