Sheet Pan Ranch Italian Pork Chops

   I have been watching a lady on youtube that does a lot of sheet pan dinners and she gets a lot of her recipes from Six Sisters Stuff...who I also love..they have a ton of great recipes! You can find the original recipe HERE. In the original, you use a package of Italian dressing mix but for some reason, I can never find it where I live so I used a packet of ranch dressing and added Italian seasoning. This turned out really juicy and flavourful and so easy to put together. The original has it with baby potatoes and carrots but you can do whatever veggie floats yer boat! If you are leary about doing pork chop recipes because they are always so dry....you'll like this one. 

Ingredients

5 Tbsp of oil

1 packet of Ranch dressing mix

approx 2 tsp of Italian seasoning (I just poured it in)

1 tsp smoked paprika (again..I didn't measure..this stuff is good)

1 Tbsp grated Parmesan cheese

6 pork chops

Veggies of your liking - baby potatoes, carrots, asparagus, brussel sprouts, sweet potatoes

just a few ideas. 

1 tsp salt

1 tsp pepper

I also used vegetable seasoning - a few shakes. 

Instructions

Preheat oven to 400 degrees. Spray a large sheet pan with non-stick spray. 

In a medium bowl or I used a pie plate. Mix together dressing mix packet, paprika, Italian seasoning, Parmesan cheese, and oil. Dip each pork chop in the oil mixture, making sure to coat both sides and place them on the prepared baking sheet. (I forgot the oil part and just drizzled it on each side and spread it around after I coated them.) 

Cut up vegetables and add them to the sheet pan. Drizzle some olive oil on top and sprinkle salt and pepper and seasoning. Toss lightly to coat. 

Bake for 35-40 mins or until pork chops are fully cooked. 

You could totally do this with chicken breasts or thighs as well. 

Dinner is served! 

Instant Pot French Dip

I've made french dip before and cooked the roast in my slow cooker but couldn't find the recipe I used so I tried this one for my instant pot. It turned out really juicy and had a lot of flavour in the au jus. The recipe I used a couple of different recipes and did my own thing. The picture and one of the recipes I used comes from marginmakingmom.com the link is HERE.

We really enjoyed this one so I hope you will too!

2-3 pound roast (chuck is commonly used - I used top sirloin)
2 cups of beef broth
1Tbsp olive oil
1 packet au jus mix
1 packet onion soup mix
1/2 large sweet onion cut into strips
2 tsp minced garlic
1 Tbsp Worcestershire Sauce
Salt/pepper/garlic powder
12-16 slices of provolone cheese
approx 8 sub rolls (depending on size)
Butter to spread on rolls

Add salt, pepper, and garlic powder to all sides of the roast. Turn the Instant Pot on saute to heat up. Add the olive oil to the bottom and when it is hot add the roast and cook on all sides for approx 3 mins on each side until nice and brown. As the roast is searing cut up the onion. Once the roast is browned on all sides take it out onto a plate. Keep the Instant Pot on saute and add more oil if needed. Add the sliced onions and saute until clear, add garlic and stir for a min more. Add beef broth making sure to scrape the yummy brown bits off the bottom of the Instant Pot. Add the onion soup mix, au jus mix, and Worcestershire Sauce then add the roast back in.

 Close the lid and put on sealing.  Cook on Manual or Pressure Cook setting for 60 mins with a natural release of about 15 mins then release any pressure that is left.

Take the roast out and shred then cover with foil. Take the rolls and cut them in half. Spread some butter on each half and sprinkle with garlic powder. Put under the broiler to toast for a couple of mins. Take them out and add beef to one side and top with provolone cheese. Put back in the oven to melt the cheese for 30 secs or so. Take them out and serve with small pots of the au jus. YUM!