Pork Chops with Brussel Sprouts and Baby Potatoes

Variation: Boneless, skinless chicken breasts with broccoli and potatoes would make a similar meal.
6 boneless pork chops
3 tablespoons olive oil
1 ounce package of ranch salad dressing mix
1 teaspoon smoked paprika

1 tablespoon oregano dry
1 teaspoon ground black pepper
1⁄2 teaspoon salt
2 pounds baby potatoes
1 pound Brussels sprouts, trimmed and quartered
1 tablespoon fresh parsley chopped

Preheat your oven to 400 degrees. Spray baking sheet with cooking spray. Place potatoes, pork chops and Brussels sprouts on the baking sheet, drizzle all with olive oil and toss well. Mix together the ranch seasoning, paprika, oregano and pepper and salt. Rub the seasoning over pork chops (and potatoes, if desired). Roast for 35 to 40 minutes or until the pork chops are cooked through and the potatoes are fork tender. Watch closely, being careful not to overcook pork chops depending on their thickness. Garnish with chopped parsley then serve immediately.


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