Sheet Pan Dinner: Pork Cutlets with Potatoes and Ranch Green Beans

Ingredients:

• 4 natural boneless pork cutlets (1 cm thick)
• 2 tablespoons of honey
• 2 tablespoons Worcestershire sauce
• 1 sachet (90 g) dry mix for ranch dressing
• 5 tbsp. l. olive oil
• 1.5 tsp freshly ground black pepper
• 450 g small Yukon Gold potatoes, cut in half
• 220 g green beans, ends trimmed
• 2 tablespoons fresh parsley leaves

Preparation:

1. Preheat oven to 245°C.
2. In a small bowl, combine honey, Worcestershire sauce, 2 tablespoons ranch dressing, 2 tablespoons olive oil, and 1 teaspoon black pepper. Brush the patties on both sides with the mixture and use tongs to place them in a row on one side of the baking sheet.
3. In a medium bowl, place the potatoes, 2 tablespoons olive oil, 1 tablespoon ranch dressing, and 1/4 teaspoon black pepper and toss to coat.
4. Place the potatoes in the center of the baking sheet next to the pork chops. Bake for 15 minutes.
5. Meanwhile, place the beans in a bowl with the remaining ranch dressing mixture and 1/4 teaspoon black pepper and toss to combine.
6. After 15 minutes of baking, remove the baking sheet from the oven and flip the pork chops. Stir the potatoes and add the green beans to the empty space next to the potatoes. Bake until the vegetables begin to brown, about 7 more minutes. Sprinkle with parsley leaves and serve.