6 pork chops
Baby’s potatoes (can do any kind)
Sprinkle of Garlic salt
2 Dry Ranch packets
I like to get a nice seat on my chops so I take my cast iron pan and drizzle that with olive oil. On a sheet pan drizzle pork chops with olive oil , salt, pepper and sprinkle some of the ranch seasoning into each chop. Next drop into hot cast iron pan and cover and sear for 3-4 minutes on high. Flip and do same to other side. Next remove from cast iron pan and place into sheet pan. Sprinkle more ranch seasoning into chops about 2 tbsp.
In a kettle bring pities to boil and leave on high until potatoes are tender. About 10 minutes. Drain and then add to sheet pan. Smash each potato with spatula and drizzle with olive oil. Sprinkle with garlic salt and 2-3 tbsp ranch seasoning.
In a pre heated oven place pork chops and pities in middle tack at 475 degrees for 6-8 minutes. Then turn on broil setting and move rack to top and broil pork and potties for 30-60 seconds to get a nice crisp!! Remove and arrange onto serving platter and drizzle pork and pities with drippings left in sheet pan. Chop fresh parsley and sprinkle over top of pork and potatoes and serve! Enjoy!!
I serve with wedge salad: sliced iceberg, pomegranate seeds, feta cheese and diced cucumbers. Drizzle with balsamic dressing.
Also do a side of steamed green beans. So cut off each stem and then add to kettle with shallow water covered steam for 3-4 minutes. Remove, drain and place into serving bowl add 1 tsp butter and a sprinkle of garlic salt and serve!!