Ingredients:

Pork Chops

• 4 boneless porkchops
• 2 TBS raw honey
• 2 TBS of organic Worcestershire sauce (or try my version of Worcestershire sauce )
• 2 TBS of a packet of ranch dressing mix (or try my Ranch Spice Mix )
• 2 TBS olive oil
• 1 tsp ground pepper

Potatoes

• 2 large russet potatoes
• 2 TBS olive oil
• 1 TBS of a packet of ranch dressing mix (or try my Ranch Spice Mix )
• 1/2 tsp black pepper

Veggies

• 1 red bell pepper
• 1 8 oz pack of baby bella mushroom slices
• 3 large organic carrots
• 2 TBS olive oil
• 1 TBS of a packet of ranch dressing mix (or try my Ranch Spice Mix )
• 1/2 tsp black pepper

What to do:

• Preheat the oven to 475 degrees
• In a small bowl mix together all of the ingredients for the pork chops
• Brush one side of the porkchops with half of the mixture and place on one side of the sheet pan in a line (see pics)
• Brush the other side of the chops with the remaining sauce mixture
• Slice your potatoes in thin slices (about 1/8″) and place in a bowl
• Pour the rest of the potato ingredients in the bowl and mix well
• Pour the potatoes next to the chops in a line (see pics)
• Dice you other veggies and place in the same bowl you used for the potatoes
• Pour the rest of the veggie ingredients in the bowl and mix well
• Pour the veggies next to the potatoes in a line (see pics)
• Bake for 15 minutes
• Bring pan out; flip chops and stir up the veggies and potatoes
• Bake for another 12 minutes