Cheddar Ranch Pork Chops with Parmesan Potatoes and Broccoli
Andrea cooked this in a Facebook video. SeeMeCook wrote it up from the video as a full recipe and added ingredient weights and nutrition.
Watch the original videoImported by Braden Hamilton on SeeMeCook
A complete sheet-pan and oven-baked dinner featuring crispy ranch-crusted pork chops topped with melted cheddar and bacon, served alongside buttery parmesan-crusted potatoes and roasted broccoli.
- Time
- 45 minutes
- Equipment
- Stovetop and oven
- Good for
- Lunch or dinner
- Cuisine
- American
- Contains
- Gluten and dairy
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Sides
- 55 g
- 20 g
Pork Chops
- 120 g
- 110 g
- 10 g
- 6 g
- 455 g
- 115 g
- 15 g
Weights are estimates. Together, the ingredients weigh about 1.7 kg before cooking, which is about 425 g per serving.
Steps
Preheat your oven to 425°F (220 °C) (220°C (425 °F)).
Melt the garlic and herb butter and spread it across one half of a large sheet pan. Sprinkle the grated Parmesan cheese evenly over the melted butter.
Place the halved yellow potatoes cut-side down into the butter and Parmesan mixture.
Place the fresh broccoli florets on the other side of the sheet pan. Spray the broccoli with oil and toss with your preferred seasonings.
Bake the potatoes and broccoli at 425°F (220 °C) for 20 to 25 minutes.
While the vegetables roast, prepare the pork chops. Set up two shallow bowls: one with ranch dressing and the other with a mixture of breadcrumbs, dry ranch seasoning, and Slap Ya Mama seasoning.
Dip each thinly cut pork chop into the ranch dressing to coat, then press into the breadcrumb mixture for a light, even coat.
Place the coated pork chops on a separate greased baking pan. Spray the tops of the chops with oil.
Bake the pork chops at 425°F (220 °C) for 15 to 20 minutes until they are crispy and cooked through.
Remove the pork chops from the oven and top each with shredded cheddar cheese. Return the pan to the oven and broil for 1 to 2 minutes until the cheese is melted and bubbly.
Remove the vegetables from the oven and let them cool for at least 5 minutes. This allows the Parmesan crust on the potatoes to set so they release easily from the pan.
Top the cheesy pork chops with bacon bits and serve alongside the roasted potatoes and broccoli.
Notes
The author notes that some seasoned breadcrumbs can be quite salty, so adjust your added seasonings accordingly. Letting the potatoes rest for 5 minutes after baking is crucial for the cheese crust to adhere to the potato rather than the pan.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 850
- Protein
- 48 g
- Carbs
- 50 g
- Fat
- 51 g
- Fiber
- 6 g
Where the calories come from
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