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Yields:
4 - 6 serving(s)
Prep Time:
20 mins
Total Time:
40 mins
A packet of ranch dressing mix gives this dinner so much flavor. Using a sheet pan means the cleanup will be so speedy too!
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Ingredients
- 5 Tbsp. olive oil
- 2 Tbsp. Worcestershire sauce
- 1 1-ounce packet ranch dressing mix
- 1 tsp. black pepper
- 1/4 tsp. kosher salt
- 1 large yellow squash, sliced 1/2 inch thick
- 1 large zucchini, sliced 1/2 inch thick
- 2 large red bell peppers, cut into 1-inch-wide strips
- 1 red onion, cut into 1-inch wedges
- 8 boneless pork chops (1/2 inch thick; about 2 pounds total)
- 1/2 tsp. paprika
- 1/4 cup fresh parsley, finely chopped
Directions
- Step 1Preheat the oven to 475 ̊. Whisk the olive oil, Worcestershire sauce, ranch dressing mix, black pepper and salt in a large bowl until combined. Transfer 3 tablespoons to a small bowl and set aside for brushing.
- Step 2Add the squash, zucchini, bell peppers and red onion to the large bowl with the marinade and toss until coated.
- Step 3Spread out the vegetables in an even layer on a sheet pan. Bake until softened and golden brown in spots, about 30 minutes.
- Step 4Meanwhile, place the pork chops on a second sheet pan and brush both sides with the reserved marinade. Sprinkle one side with the paprika. Toward the end of the vegetable roasting time, add the pork to the oven and cook until no longer pink in the middle, about 7 minutes. Sprinkle the pork and vegetables with the parsley.
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