The only picture I have of this recipe is the before…before it is baked or grilled. But I PROMISE it is delicious!

Ingredients:

4 Boneless pork chops

2 bundles broccolini

Dry Hidden Valley Ranch Dressing Mix

1/2 cup honey

3 tbs lemon Juice

2 tbs Worcestershire

1/4 cup olive oil

1 tbs brown sugar

1 tbs Kosher salt

1 tbs black pepper

Directions:

Whisk together honey, 1 tbs lemon juice, Worcestershire, 1 tbs olive oil, brown sugar, ranch dressing mix. Marinate pork chops in this mixture for up to 24 hrs, a minimum of 2 hours in the refrigerator.

Preheat oven to 400 or fire up your grill. Once it has marinated, pull out the pork chops and cover both sides of the pork chops in 1/2 tbs of the kosher salt and 1/2 tbs of the black pepper. Add to a cookie sheet and pour a couple of tbs of the leftover marinade over the top of the pork chops.

If you are baking in the oven, place in the oven for 15 min. Remove and add the broccolini to the cookie sheet. Cover the vegetable in the remaining kosher salt, olive oil and lemon juice. Toss with tongs until covered in the olive oil mixture. Place back in the oven and bake for 10/15 more minutes or until the broccolini is tender and the pork chops are cooked all the way through. If I am not using the grill I will sometimes sear each side of my pork chops in my cast iron so I get that crispy outer layer and then bake for 10 min instead of the 15 and then add the broccolini. It’s up to you!

If you do the grill option, add the marinated pork chops directly onto the grates. and the olive oil broccolini onto a grill vegetable pan (I linked one below) then directly onto the grates as well. Grill the pork chops for about 6 min, and flip, grill for another 6/8 min. While the pork chops are grilling, I toss the broccolini with tongs so the fire gets all sides of the veggie. Remove the pork chops and the broccolini (once tender and charred a little) and enjoy!!