Name: Sheet Pan Pork & Warm Broccoli-Potato Salad with Creamy Cajun Dressing
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 1 ½ (510 g) bags broccoli florets; 1 small bunch green onions (scallions); 1.02 kg new potatoes; 6 pork chops, boneless; 135 ml ranch dressing; 3 red bell peppers; Cajun seasoning; extra virgin olive oil; salt; white wine vinegar

Sheet Pan Pork & Warm Broccoli-Potato Salad with Creamy Cajun DressingSheet Pan Pork & Warm Broccoli-Potato Salad with Creamy Cajun Dressing — a 45-minute lunch recipe with 10 ingredients, serving 6.Ingredients

1 ½ (510 g) bags broccoli florets

1 small bunch green onions (scallions)

1.02 kg new potatoes

6 pork chops, boneless

135 ml ranch dressing

3 red bell peppers

Cajun seasoning

extra virgin olive oil

salt

white wine vinegar

Instructions

Preheat oven to 230°C (450°F).

Wash and dry the fresh produce.

Quarter potatoes and divide between two large baking sheet pans.

Trim, seed, and roughly chop bell peppers into bite-sized pieces. Add to the baking sheets with the potatoes along with the broccoli.

Drizzle veggies with oil and season with salt; toss to combine and spread out in an even layer.

Pat the pork chops dry with paper towels and add to the baking sheets, nestling them into the veggies. Drizzle chops with additional oil and season both sides with salt.

Place baking sheets in the oven (it doesn't have to be fully heated) and roast, stirring veggies and turning pork halfway through, until veggies are fork-tender and pork is cooked through, about 25 minutes.

Meanwhile, trim and cut green onions crosswise into thin pieces. Place in a large bowl.

Add dressing, vinegar, Cajun seasoning, and salt to the bowl with the green onion. Stir to combine the dressing.

When the veggies and pork are done, remove from the oven. Add roasted veggies to the bowl with the dressing and toss to combine the warm broccoli-potato salad.

To serve, divide broccoli-potato salad and pork between plates. Enjoy!

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