Categories: Meals

Ingredients

• 5 tbsp olive oil
• 2 tbsp Worcestershire
• 1 oz. packet ranch dressing mix
• 1 tsp black pepper
• 1/4 tsp kosher salt
• 1 large yellow squash, sliced 1/2 inch thick
• 1 large zucchini, sliced 1/2 inch thick
• 2 large red bell peppers, cut into 1-inch wide strips
• 1 red onion, cut into 1-inch wedges
• 8 boneless pork chops
• 1/2 tsp paprika
• 1/4 cup fresh parsley, finely chopped

Directions

1. eheat the oven to 475. Whisk the olive oil, Worcestershire, ranch dressing mix, black pepper, and salt in a large bowl until combined. Transfer 3 tbsp to a small bowl and set aside for brushing.

2. Add the squash, zucchini, bell peppers and red onion to the large bowl with the marinade and toss until coated.

3. Spread out the veggies in an even layer on a sheet pan. Bake until softened and golden brown in spots, about 30 minutes.

4. Meanwhile, place the pork chops on a second sheet pan and brush both sides with the reserved marinade. Sprinkle on side with the paprika. Toward the end of the veggie roasting time, add the pork to the oven and cook until no longer pink in the middle, about 7 minutes. Sprinkle the pork and veggies with the parsley.

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