Sheet Pan Pork Chops 

serves 4

1 tablespoon honey

1 tablespoon Worcestershire sauce

1 packet ranch dressing mix

5 tablespoons olive oil

4 boneless pork chops (1/2 inch thick)

1 pound baby Yukon gold potatoes

8 ounces green beans, trimmed

Preheat oven to 450.

In a small bowl, mix together the honey, Worcestershire, 1 tablespoon ranch mix, and 2 tablespoons of olive oil.  Brush the mixture over the chops on both sides and place in a row on one side of a sheet pan.

Place the potatoes on the other side of the sheet pan.  Drizzle with about 2 tablespoons of olive oil and toss them around to coat.  Sprinkle on 1 tablespoon of the ranch mix.

Bake pork chops and potatoes for 10 minutes.  Remove from oven, flip the pork chops and potatoes.  Add the green beans to the center of the pan. Drizzle with 1 tablespoon olive oil and sprinkle the reminder of the ranch mix over the green beans, pork chops, and potatoes.

Cook whole sheet pan for an additional 5-7 minutes, or until green beans are beginning to brown.