Creamy Ranch Pork Chops and Potatoes

Ingredients

• 4 boneless pork chops

• 1½ lbs baby potatoes (halved or quartered)

• 1 packet ranch seasoning mix

• 1 can (10.5 oz) cream of chicken soup

• ½ cup sour cream

• ½ cup milk

• 2 tbsp butter, melted

• 1 tsp garlic powder

• Salt and black pepper, to taste

• Fresh parsley, for garnish

Instructions

1. Preheat Oven:
   Preheat to 400°F (200°C) and lightly grease a large baking dish.

2. Make the Creamy Ranch Sauce:
   In a bowl, whisk together cream of chicken soup, sour cream, milk, melted butter, ranch seasoning, garlic powder, salt, and pepper until smooth.

3. Assemble:
   Spread the potatoes evenly in the bottom of the baking dish. Pour half the sauce over them and toss to coat.
   Place pork chops on top, then spoon the remaining sauce over the chops.

4. Bake:
   Cover with foil and bake for 45–50 minutes, until the potatoes are tender and the pork chops are fully cooked (internal temp 145°F / 63°C).
   Remove foil, bake uncovered for an additional 10 minutes to lightly brown the top.

5. Serve:
   Garnish with chopped parsley and serve warm — perfect with a side of green beans or a fresh salad!