Last Night’ Supper…..Ranch Pork Chops

I tried two new recipes last night – ranch pork chops and roasted veggies.  I knew I wanted to make my husband’s cheesy garlic mashed potatoes, but I didn’ t know what to make with them.  After a quick internet search, I served Ranch Pork Chops, Cheesy Garlic Mashed Potatoes, Roasted Veggies and Herbed Onion Bread.

Everything was absolutely excellent.  My kids and husband were thrilled with supper. But, their favorite was the potatoes.  We love cheesy garlic mashed potatoes.

The bread wasn’t served with supper – I put everything in the bread machine, only to discover that I was out of yeast!  So I had my husband pick some up on his way home from work.  We ate the bread as a bedtime snack, at 9:30.  Herbed Onion Bread has always been one of our favorites, and it tasted even better right before bed!  We killed the entire loaf.  I promised everyone I would make more today.

Ranch Pork Chops

  • 1 packet (1 ounce) Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
  • 6 pork loin rib chops about 1-inch thick
  • dash of paprika (optional)
  • salt
  • fresh cracked black pepper

Preheat the oven to 450ºF.

In a small bowl, add the Seasoning mix, together with the salt, pepper, and paprika and mix well. Liberally sprinkle the porkchops on both sides with the seasoning mixture.

Arrange the chops on a baking sheet or try with a rack. Bake the pork chops for 20 minutes, turning once until browned or an internal temperature of 160ºF is reached. Serve immediately.

ranch pork chops

Cheesy Garlic Mashed Potatoes
(Photo from Serendipity and Spice.  I liked her website and added it to my favorites.)
I used my husband’s recipe to make these potatoes.  But the image above looks like it has a wonderful recipe as well.  These loaded mashed potatoes look very similar to ours.  The only difference I have noticed is that she included sour cream and we do not. I might have to try her version next time!
Make mashed potatoes as you normally would.  Add softened butter, milk, garlic salt and shredded cheese, to taste, until potatoes are nice and creamy.


  • 1 package (24 ounces) frozen California-blend vegetables
  • 3 to 4 tablespoons olive oil
  • 3/4 teaspoon garlic salt
  • 3/4 teaspoon dried oregano
  • 1/2 teaspoon sugar
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon pepper

Place vegetables in a single layer in an ungreased 15-in. x 10-in. x 1-in. baking pan. Combine the remaining ingredients; drizzle over vegetables and toss to coat. Bake, uncovered, at 425° for 20-23 minutes or until tender, stirring occasionally. Yield: 4 servings.


Herbed Onion Bread

1 cup plus 1 TBSP. water

2 TBSP. butter or margarine, softened

1 1/4 tsp. salt

3 cups bread flour

2 tsp. dried minced onion

1 1/2 tsp. dill weed

1 tsp. poppy seeds

2 TBSP. dry milk powder

2 TBSP. sugar

1 1/2 tsp. active dry yeast

In bread machine pan, place all ingredients in the order suggested by the manufacturer.  Select basic bread setting.  Choose crust color and loaf size if available.  Bake according to bread machine directions.


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