The countdown has begun. One week from today, we will be traveling the second half of our road trip to Florida. I have downloaded Roadside America and updated my Geocaching app. I have packing lists for suitcases and car goody bags. Things are progressing nicely.
As a bonus, I have been working on a couple new recipes to try before we leave. The first one I want to share is Ranch Roasted Pork Chops. We had them for dinner last night, and I can happily say there were no leftovers.
Start by browning 4 bone-in pork chops. Then transfer them to a greased baking pan.
Next sauté onion and mushrooms. Once the onions are fragrant and opaque, add chicken broth. Simmer.
The ranch flavor comes from a mixture of ranch dressing and spicy brown mustard. This gets added to the mushroom mixture in the skillet.
This is the end result after roasting: fork tender pork with mushrooms and onions.
Ranch Roasted Pork Chops
- 1 TBSP olive oil
- 4 bone-in pork chops
- Seasoning salt
- 1 small chopped onion
- 8 oz sliced myshrooms
- 1/2 cup chicken broth
- 3 TBSP ranch dressing
- 2 TBSP spicy brown mustard
- Preheat oven to 325-degrees F. Grease a baking dish with cooking spray.
- Season pork chops with salt and pepper.
- Heat olive oil in a large skillet over MED-HIGH heat. Brown the pork 2 minutes on each side. Transfer to baking dish.
- Add onions and mushrooms to the skillet. Sauté 6 minutes until browned and fragrant.
- Add chicken broth and bring to a simmer.
- Combine ranch and mustard in a small bowl. Stir into mushrooms and let simmer 1 minute.
- Pour mushroom mixture over pork chops. Cover baking pan with foil.
- Bake 90 minutes.
My husband told me we can eat this a second time this week if I run out of ideas. I don’t expect that to happen, but I would happily make it again.
I hope you enjoy this as much as we did.