1packet ranch dressing seasoning, 1 tablespoon reserved for the breading
1cupof gluten free bread crumbs
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Instructions
Preheat oven to 400 degrees
Line a large baking sheet with parchment paper or aluminum foil and lightly spray with cooking spray.
Combine the potatoes, brussels sprouts and carrots in a mixing bowl. Drizzle with oil and the ranch dressing seasoning (reserve 1 tablespoon for the pork chops)
Stir well until veggies are completely coated, set aside.
Crack the egg white into a shallow bowl and beat lightly.
In a second shallow bowl combine the breadcrumbs and the remaining tablespoon of ranch dressing, stir.
Dip the pork chops into the egg white and dredge in the breadcrumbs.
Place the pork chops and vegetables on the sheet pan and bake for 30 minutes.
Be sure to check the dish at the 15 minute mark and flip any vegetables that might be too brown on one side.