One-Pan Mississippi Pork Chop and Potato Bake Step-by-step instructions

Before you start

Before beginning, ensure all ingredients are gathered and measured. Preheat the oven to 375°F (190°C) to allow it to reach the correct temperature before the dish is placed inside.

Prepare the baking dish by ensuring it is clean and dry. Halving the baby gold potatoes consistently will ensure they finish cooking at the same time as the pork, resulting in a perfectly tender texture across all elements of the meal.

Instructions

Assembling the Bake

1. 1Prepare the baking dish
   Preheat the oven to 375°F (190°C). Arrange the boneless pork chops and the halved baby gold potatoes in a single layer inside a rectangular ceramic baking dish. Ensure the ingredients are evenly distributed to promote uniform cooking throughout the dish.
   Look for The pork chops and potatoes should be evenly spaced to ensure even heat circulation.
   Tip Patting the pork chops dry before placing them in the dish helps achieve a better sear during the baking process.

The pork chops and potatoes are arranged in the dish. The ingredients appear clean and properly cut. Everything is ready for the sauce to be added. The oven is preheated and waiting for the assembly to be placed inside for roasting.

Adding the Sauce

2. 2Prepare and add the sauce
   In a small bowl, whisk together the melted butter, ranch dressing mix, and brown gravy mix until smooth. Pour this mixture evenly over the pork chops and potatoes in the baking dish. Tuck the whole pepperoncini peppers in between the chops and potatoes to infuse the dish with their tangy flavor.
   Look for The sauce should coat the potatoes and pork chops completely, creating a flavorful base for the bake.
   Tip Ensure the ranch and gravy powders are fully dissolved in the butter to avoid any clumping.

The sauce mixture is poured over the ingredients, coating them evenly. The pepperoncini peppers are tucked into the gaps. The dish now looks seasoned and ready for the oven, with the aroma of ranch and gravy beginning to develop.

Baking and Resting

3. 3Bake and rest
   Place the baking dish in the preheated oven and bake for 40 to 45 minutes, or until the pork chops reach an internal temperature of 145°F (63°C). Once cooked, remove the dish from the oven and let the pork chops rest for at least 3 minutes before serving to ensure the juices redistribute.
   Look for The sauce will be bubbling and thickened, and the pork will be golden brown.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Use a meat thermometer to accurately check the internal temperature of the thickest part of the pork chop.

The bake is golden and bubbling. The pork is cooked to the safe temperature of 145°F (63°C). The kitchen smells savory and tangy.

The dish is removed from the oven and allowed to rest, ensuring the meat remains succulent before serving.

Common mistakes

A common mistake is overcrowding the baking dish, which prevents the heat from circulating and can result in uneven cooking or soggy potatoes. Avoid using excessive amounts of sauce, as it may cause the dish to boil over in the oven.

Always use a meat thermometer; guessing the doneness of pork can lead to overcooking, which makes the meat tough and dry, or undercooking for safety reasons.

How to tell it’s done

The pork chops are done when they reach an internal temperature of 145°F (63°C) as measured by a meat thermometer inserted into the thickest part of the meat. The potatoes should be fork-tender, easily pierced without resistance.

The sauce should appear thickened and slightly bubbly around the edges of the baking dish, indicating the flavors have melded and the gravy has reached the desired consistency.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest