Looking for a great tasting dish to make during the week that you can put in the oven and forget about until it’s done? Want a recipe that leaves your pork chops ultra moist and delicious? This recipe is right up your ally!
I once found a recipe on Pinterest for Italian chicken with potatoes and green beans that were made in one pan and put in the oven. I thought it sounded super easy and thought to give it a try. Since then, I’ve changed a few things. I’ve replaced the Italian dressing with ranch dip mix and chose to use pork chops instead of chicken. The results? The taste can’t be beat and my pork chops were the most moist and delicious I’ve had in a really long time!
What You’ll Need:
Pork Chops (Boneless)
1 Can Green Beans
2-3 Potatoes (I used all purpose potatoes.)
1 Packet Ranch Dip Mix
1 Stick of Butter (I used a little less than a whole stick.)
Start by preheating your oven to 350 degrees. Open and drain your green bean can and set aside. Wash and cut your potatoes into cubes about the same size. Place each item in a baking dish in a row. Add slices of butter over each item and then distribute ranch packet over everything as well.
Cover the pan with aluminum foil and bake for 1 hour. Remove from the oven and serve.