Fat Carrots Need Not Apply

It’s the week before Christmas and New Years (as of this writing) and I have no idea what day it is. Yes I’m working the three days smack dab in the middle but I have kids home, a dog all over, and well… everyone still wants dinner. I opted to try this sheet pan meal because I wanted something easy to make but was still home cooked. First we used chops that were way too big, is there such thing? I mean for what the recipe called for – yep. They soaked in all the oil and the herbs and spices – but that worked it’s self out. The real trouble came with the carrots. I piled the carrots and potatoes along the edges of the chops so when the chops shrank, they would, in theory, drop down. Well that didn’t happen – it was a nice idea. What I didn’t think about was the size of the carrots – sure baby carrots. Really FAT baby carrots. Oh man even after 40 minutes in the oven they were awfully crunchy. Oops. So get yourself some skinny carrots – or use normal carrots and slice them up, but that defeats the idea of an easy meal I guess… These chops were really good. Once they were cooked, I was able to push them aside and toss the potatoes and carrots in the drippings, so good. I’d make it again, sure! With smaller chops and skinnier carrots.

Sheet Pan Italian Pork Chops Recipe with Potatoes and Carrots
Ingredients
5 Tablespoons olive oil
1 1 ounce package Italian dressing mix
1 teaspoon smoked paprika
1 teaspoon dried oregano
1 Tablespoon grated parmesan cheese
1/2 teaspoon salt
1/2 teaspoon pepper
6 4-6 ounce pork chops
1 1/2 pounds baby red potatoes halved
1 pound baby carrots
1 Tablespoon fresh parsley for garnish

Instructions
Preheat oven to 400 degrees. Spray a large sheet pan with non-stick cooking spray.
In a medium bowl, mix together olive oil, dressing mix packet, paprika, oregano, Parmesan cheese, salt and pepper.
Dip each pork chop in the oil mixture, making sure to coat both sides, and place on the prepared pan. Repeat with remaining pork chops.
Add the potatoes and carrots to the sheet pan and drizzle any remaining olive oil mixture on top. Toss lightly to mix together.
Bake for 35-40 minutes or until pork chops are full cooked.
Garnish with parsley and serve.