Sheet-Pan Ranch Pork Chops and Broccoli

My sheet pan is basically my sous chef—the ease of a one-pan meal is too good to pass up! This kid-friendly weeknight dinner is super easy to make and has just six ingredients and loads of flavor, thanks to a double dose of ranch. You can use pre-cut broccoli florets to make this meal even easier, or substitute cauliflower florets or cubed sweet potatoes. Bone-in chops have the best flavor and texture, but boneless will also work if you prefer them.

Cooking Time35 Min Portions4 Servings

For an extra browning and flavor boost, the pork and broccoli can get a coating of Country Crock and dry ranch seasoning before roasting.

INGREDIENTS

1 pound broccoli florets
4 bone-in, 1- to 1½-inch-thick pork loin or rib chops (2 to 2½ pounds total)
½ cup Country Crock Original, divided and softened
1 (1-ounce) envelope dry ranch seasoning (about 2½ tablespoons)
1 cup crushed ranch-flavored tortilla chips or potato chips
Salt and black pepper
3 scallions, thinly sliced

INSTRUCTIONS

Preheat the oven to 425 degrees F. Toss broccoli, pork chops, ¼ cup melted Country Crock, and ranch seasoning in a large bowl until all ingredients are combined and coated. Transfer the broccoli and pork chops to a baking sheet, placing the pork chops on top of the broccoli.
Make a paste with the remaining ¼ cup Country Crock and the crushed chips. Spread the paste on one side of each pork chop.
Roast for 15 to 20 minutes, until the pork chops are slightly browned on the edges; the broccoli will be crisp-tender. (If you have an instant-read thermometer, the internal temperature of the thickest part of the chops should be at least 145 degrees F.) Remove the pan from the oven and season everything lightly with salt and black pepper. Top with scallions. Serve.