Baked Pork Chops And Fries Recipe

Whats for dinner? Baked pork chops and homemade baked fries sound good.

Ingredients

Makes 4-6 servings


Baked Potato Fries
2 Tablespoons olive oil
1 teaspoon salt to season the potatoes
6 medium sized russet potatoes

Pork Chops
1 packet (1 ounce) Ranch Salad Dressing & Seasoning Mix
dash of paprika
1/2 teaspoon salt
1/2 teaspoon fresh cracked black pepper
6 pork loin rib chops about 1-inch thick (fat trimmed off)

Directions

The two items should cook and be ready at a similar time.

Preheat the oven to 450F.

Baked Potato Fries - Put the potato fries in first as they may take a few minutes longer to cook.

Line a baking sheet with parchment paper. Lightly oil the parchment paper with olive oil.

Peel the potatoes, rinse in cold water and pat dry.

Use a sharp knife to cut the potatoes into french fry shapes.

Place the cut fries into a large bowl.

Drizzle the olive oil onto the potatoes and lightly season with salt.

Spread the potatoes into a single layer for crispy fries.

Stacking the potatoes will result in soft fries.

Place into the oven on the lower rack before you put the pork chops in.

Bake for 20-30 minutes or until crispy and cooked.

Pork Chops

Line a baking sheet with aluminum foil. Place a wire rack onto the aluminum foil. Use a pastry brush to lightly oil the rack with olive oil. (You can also bake them without the rack if you prefer)

In a small bowl, add the Seasoning mix, together with the salt, pepper, and paprika and mix well.

Sprinkle both sides of the pork chops with the seasoning mix.

Place each one on the prepared baking sheet or rack and place into the oven.Leave space between them.

Place into the preheated oven on the rack above the potatoes (middle rack) and bake for 20-30 minutes.

Turn them over after 10 minutes. Cook until the internal temperature is 160F, the juices run clear and they are nicely browned. When you serve, grind some fresh crack pepper on each.

If the pork chops cook faster than the potatoes, just remove the pan when done and cover with aluminum foil.

If the potatoes cook faster than the porkchops, remove from the oven when ready, leave uncovered so they stay crisp and just put back into the over for 3-5 minutes to reheat when the pork chops are cooked.