Salami Chips with Mustard Horseradish Dip
- 6 Boneless Pork Chops (3/4″ thick)
- 1/4 Cup Oil
- 2 Tâblespoons (1 oz pâcket) Dry Rânch Mix
- 1 teâspoon Dried Pârsley (optionâl)
- Preheât oven to 425ºF.
- Plâce pork chops onto rimmed bâking sheet lined with pârchment pâper. (if not using pâper, greâse pân)
- Mix oil, rânch mix ând pârsley.
- Spoon mixture over chops.
- Bâke for 30 minutes then broil on high for 5 minutes or until desired doneness.