Sheet pan supper: Mouthwatering ranch pork chops, Yukon potatoes and asparagus.

By SHYANNE GRIFFIN

Short on time, but still want a warm, delicious meal for your family? Then this sheet pan dinner featuring ranch pork chops is just what you need.

And here is the most delicious part: Only one pan is used, so cleanup is a snap.

You’re welcome.

WHAT’S IN IT

· 1 tablespoons honey

· 2 tablespoons Worcestershire sauce

· One 3.5 oz packet ranch dressing mix

· 5 tablespoons olive oil

· 1 1.2 teaspoons black pepper

· 4 boneless pork chops

· 1 pound baby Yukon gold potatoes

· 1 bunch of asparagus

· Fresh parsley

HOW TO MAKE IT

Preheat oven to 475 degrees.

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

In medium bowl, add potatoes, 2 tablespoons of olive oil, 1 tablespoon of the ranch dressing mix, and ¼ teaspoon of the pepper and toss to coat. Lay potatoes in the middle of the sheet pan next to the pork chops and bake for 15 mins.

Meanwhile, add asparagus to a bowl along with the remaining olive oil, ranch mix, and ¼ teaspoon pepper and toss.

When the 15 minutes is up, remove the sheet pan from the oven and flip the pork chops. Toss the potatoes and add the asparagus to the empty space on the baking sheet.

Bake until the vegetables are just beginning to brown, about 10 minutes or more.

Garnish with parsley and serve.