Ree Drummond, “The Pioneer Woman,” has created quite an empire, from her Food Network series to cookware to remaking her hometown into a tourist spot. Part of her success must be how relatable she appears. If she can throw together a dinner using ranch dressing mix, I’m all for it!
Her most recent cookbook is The Pioneer Woman Cooks: The New Frontier: 112 Fantastic Favorites for Everyday Eating. Like her other cookbooks, she provides step-by-step photos with her recipe instructions.
I’m not a fan of pork chops in general, but when my husband brought them home from the grocery store recently I decided to give her Ranch Pork Chop Sheet Pan Supper a try.
The pork chop glaze features 2 tablespoons honey, 2 tablespoons Worcestershire sauce, 2 tablespoons ranch dressing mix, 2 tablespoons olive oil, 1/2 teaspoon salt and 1 teaspoon pepper. After whisking it together, place the pork chops on a sheet pan and brush both sides with the glaze.
In a medium bowl, combine 1 1/2 pounds baby potatoes, sliced in half, with 2 tablespoons olive oil, 1 tablespoon ranch dressing mix, 1/2 teaspoon salt and 1/4 teaspoon pepper. Place the potatoes next to the pork chops on the sheet pan and roast at 475 degrees Fahrenheit for 15 minutes. As that roasts, add green beans to the same bowl and add another tablespoon of olive oil, another teaspoon or so of the ranch mix to taste (if you’re using a standard packet, use the remaining mix), 1/2 teaspoon salt and 1/4 teaspoon pepper.Remove the sheet pan from the oven, flip the pork chops and brush them with the glaze. Then turn the potatoes and add the green beans to the empty side of the pan. Return the pan to the oven and roast another seven to eight minutes.
I did not have green beans on hand, so instead served the pork chops and potatoes with a salad. The glaze really made the meal, giving the pork chops a sweet and savory flavor.
The Pioneer Woman Cooks: The New Frontier: 112 Fantastic Favorites for Everyday Eating by Ree Drummond is available for request from Whitehall Public Library. Call us today, or add it to your holds list by clicking here. It’s also available as an e-book on Overdrive/Libby.
