After a food-filled weekend, I spent my Sunday night crashed in my chair snacking on chips and drinking some wine. My husband gets up, takes a look at me and proceeds to the kitchen to make dinner so I could relax. I guess even when I fractured my wrist, I didn’t take too much time to slow down and I pushed myself to ignore the clunky cast on my arm. But tonight, I was exhausted. With the coming holidays, I needed to take a breather.
So with that, my loving husband made me a porkchop dinner which he calls, “Ranch Porkchop with herb roasted potatoes.” He even took a picture (albeit, not exactly a great one but he was so proud of it I wanted to give him some credit…)
Here is my husband’s recipe for Ranch Porkchops:
2 bone in porkchops
salt & pepper to taste
ranch dressing to coat
Preheat oven to 350 degrees.
Season porkchops w/salt & pepper.
Coat in ranch dressing.
Bake in preheated oven for 25 minutes – depending on thickness.
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