Sheet Pan Pork Chops

Name: Sheet Pan Pork Chops
Total time: 40 min
Ingredients: 2 tbsp of Food Lion Honey; 2 tbsp of Food Lion Balsamic Vinegar; 5 tbsp of Food Lion Olive Oil (divided); 1 (3.5 oz) packet of Ranch Dressing Mix (divided; 4 Food Lion Boneless Pork Chops; 1 lb of Food Lion Baby Red Potatoes (halved); 1 (16 oz) package of Food Lion Brussels Sprouts (halved); 2 tbsp of Fresh Parsley (chopped, for garnish)

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Total: 40

Servings: 4

Ingredients

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2 tbsp of Food Lion Honey2 tbsp of Food Lion Balsamic Vinegar5 tbsp of Food Lion Olive Oil (divided)1 (3.5 oz) packet of Ranch Dressing Mix (divided4 Food Lion Boneless Pork Chops1 lb of Food Lion Baby Red Potatoes (halved)1 (16 oz) package of Food Lion Brussels Sprouts (halved)2 tbsp of Fresh Parsley (chopped, for garnish)

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Instructions

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Step 1

Preheat the oven to 450°F. Line a rimmed baking sheet with foil and set aside. Whisk together the honey, balsamic vinegar, 2 tablespoons of the olive oil and 2 tablespoons of the ranch dressing mix in a small bowl. Place the pork chops onto the baking sheet and brush each side with the honey balsamic mixture. Cook for about 10 minutes.

Step 2

Meanwhile, whisk together the remaining olive oil and the ranch dressing mix in a large bowl. Add the potatoes and brussels sprouts, and toss to coat.

Step 3

Flip the pork chops over. Add the potatoes and brussels sprouts in an even layer around the pork chops. Cook for another 15-20 minutes, or until the vegetables are tender and the pork chops reach an internal temperature of 145°F. Garnish with the parsley and serve.