Ingredients
| 2 | tablespoons honey |
| 2 | tablespoons Worcestershire sauce |
| 1 | 3.5-ounce package ranch dressing mix, divided |
| 5 | tablespoons olive oil, divided |
| 1 1/2 | teaspoons salt, divided |
| 1 1/2 | teaspoons pepper, divided |
| 4 | boneless pork chops |
| 1 1/2 | pounds baby Yukon Gold potatoes |
| 8 | ounces green beans |
Instructions
Whisk together honey, Worcestershire sauce, 2 tablespoons ranch mix, 2 tablespoons olive oil, ½ teaspoon salt and 1 teaspoon pepper. Place pork chops on one end of sheet pan and brush honey glaze mixture on both sides of chops, set extra glaze aside. Halve potatoes lengthwise. In a bowl, combine potatoes, 2 tablespoons olive oil, 1 tablespoon ranch mix, ½ teaspoon salt and ¼ teaspoon pepper and toss together. Place potatoes in the center of sheet pan, next to chops. Roast chops and potatoes at 475 degrees F for 15 minutes. Mix green beans, 1 tablespoon oil, remaining ranch mix, ½ teaspoon salt and ¼ teaspoon pepper. Toss together and set aside. After 15 minutes, flip chops and brush with additional glaze mixture. Turn potatoes, then spread green beans in the empty space on pan. Return to oven and roast 7-8 minutes, until pork chops are done, and veggies are browned. Serves 4
