6 (1-inch-thick) bone-in pork chops
¼ cup olive oil 1 (1-oz) pouch Ranch salad dressing mix
1 Tbsp bottled minced garlic
½ tsp salt
1 tsp pepper
1½ lb petite red potatoes, quartered
1 lb green beans, trimmed and cut into 1-inch pieces
Preheat oven to 400°.
Place pork chops on a foil-lined, greased baking sheet.
Whisk together oil, dressing mix, garlic, salt and pepper in a large bowl. Add potatoes and green bans, tossing to coat. Arrange vegetables around pork. Brush any remaining dressing mixture over pork chops.
Bake 20 to 25 minutes or until a thermometer inserted in thickest portion of pork registers 140°F.