Recipe Overview
Why you’ll love it: The savory, tangy flavor of ranch seasoning makes this ranch pork chops sheet pan dinner fantastically flavorful! Juicy pork chops pair with crispy roasted potatoes and tender green beans to make it a complete meal.
How long it takes: 1 hour
Equipment you’ll need: sheet pan
Servings: 4
The Dinner That Made My Family Love Pork Chops
If there’s one thing we can all agree on, it’s that ranch has a magical power to make pretty much anything taste better, from ranch pasta salad to air fryer zucchini fries with chili ranch.
If your family usually turns up their noses at pork chops for dinner, season them with ranch and they’ll change their tune SO fast! (My honey garlic pork chops are also game-changers for pork chop haters.)
What makes it special:
- Quick and easy prep: With just 15 minutes of prep time and only six ingredients (not counting salt and pepper), it’s a lifesaver on those busy nights when time and energy is short.
- One-pan wonder: You know I love a sheet pan dinner. Fewer dishes to wash is always a win in my book!
- A balanced meal: Juicy pork chops, crispy potatoes, and tender green beans mean you’re getting protein, carbs, and veggies all in one dish. You don’t need to add anything else!
Ingredient Notes
- Pork chops: I like to use boneless pork chops for this recipe because they get done more quickly than bone-in chops.
- Baby potatoes: Even though the potatoes are small, I like to cut them in half or quarters so there’s lots of surface area to get toasty brown. Larger tender-skinned potatoes will work fine, too, just dice them into half-inch pieces.
- Green beans: Beans are a popular vegetable that work well on a sheet pan dinner, but you can easily substitute a different veggie.
- Ranch seasoning mix: You can use a packet from the grocery store or homemade ranch seasoning.
- Paprika: I season the pork chops with paprika for extra color and flavor. Without it, the pork chops tend to look a little pale.
- Fresh parsley: Optional garnish for a pop of color and herbaceous flavor.
How to Make Ranch Pork Chops
Prepare. Preheat your oven to 400ºF and coat a sheet pan with nonstick spray. (A sheet pan is a large baking pan, about 18 x 13 inches, that has a low rim.)
Season the potatoes. Toss the potatoes with a tablespoon of olive oil and half of the ranch seasoning.
Roast the potatoes. Add the potatoes to the prepared pan; place them on one side and spread them out slightly so they have some space for the air to circulate. Roast for 10 minutes.
Season the beans. Toss the beans with a half tablespoon of oil, salt, and pepper.
Roast the beans. Add the green beans to the other side of the baking sheet and roast for 20 minutes.
Season the pork chops. Add the paprika to the remaining ranch seasoning in the packet. Rub the remaining oil onto the pork chops and season with the ranch mixture.
Bake the pork chops. Make room for the pork chops in the center of the pan and nestle them in between the potatoes and green beans. Return the pan to the oven and bake for 15 to 17 minutes more, or until the pork chops reach an internal temperature of 145°F.
Serve. Sprinkle with the parsley if you’re using it, and divide the ranch pork chops, potatoes, and green beans onto plates.
Helpful Tips
- Cut the potatoes approximately the same size. Cut your potatoes into a similar size to ensure they cook evenly and you don’t end up with hard or raw-tasting potatoes at the end of the cooking time.
- Don’t overcrowd the pan. Spread out the potatoes, green beans, and pork chops to allow even roasting. Even though it’s tempting to really load on the veggies, crowded ingredients can steam instead of roast, which dulls the flavor of this dish. If you want to add extra veggies, I advise using an extra sheet pan.
- Rest the pork chops. After removing them from the oven, allow the pork chops to rest for a few minutes before cutting into them. This helps keep them tender and juicy. If you find that the pork chops are done before the potatoes and green beans, remove them from the pan and cover with foil to keep them warm.
Easy Recipe Variations
- Adjust the cooking time for the beans. If you prefer a more tender-crisp green bean, you can add them with the pork chops so they cook for less time.
- Make it lower carb. Try swapping the potatoes for radishes to reduce the carbs in this recipe. Roasted radishes don’t taste exactly like potatoes, but they are a surprising treat! Roasted cauliflower or roasted turnips are great choices, too.
- Switch up the veggies. Broccoli, zucchini, yellow squash, asparagus, or mushrooms can be swapped in for the green beans if you’d like.
Refrigerate: Leftovers can be stored in a covered container in the refrigerator for 3 to 4 days.
Freeze: You can also freeze cooked pork chops and vegetables in an airtight container or freezer-safe bag for up to 3 months; just note that potatoes tend to have a mealy texture after freezing and thawing, so if that’s an issue for you, I’d only freeze the green beans and pork chops. Thaw overnight in the refrigerator before reheating.
Reheat: Individual portions can be reheated in the microwave until warmed through or place leftovers on a sheet pan, cover with foil, and bake at 350°F until heated through. Try not to overheat the pork because that tends to make it somewhat dry and tough.
More Pork Chop Recipes
Ranch Pork Chops Sheet Pan Dinner
Ingredients
- 4 boneless or bone-in pork chops (1 inch thick, about 1 ½ pounds total)
- 2 ½ tablespoons olive oil, divided
- 1 packet (1 ounce) ranch seasoning mix
- 1 pound baby potatoes (halved or quartered)
- 12 ounces green beans (trimmed)
- ¼ teaspoon kosher salt
- ¼ teaspoon coarse ground black pepper
- 1 teaspoon paprika
- fresh parsley, chopped (optional, for garnish)
Instructions
- Preheat oven to 400°F. Spray a large rimmed sheet pan with nonstick cooking spray.
- In a large bowl, toss the baby potatoes with 1 tablespoon olive oil and half of the ranch seasoning mix (it doesn’t have to be exact, just sprinkle about half out of the packet). Spread the potatoes on one side of the sheet pan. Place the pan in preheated oven and roast for 10 minutes.1 pound baby potatoes
- Meanwhile, in the same bowl, toss the green beans with ½ tablespoon olive oil, salt, and pepper. After the potatoes have cooked for 10 minutes, arrange the green beans on the other side of the sheet pan. Return to oven and cook for 20 minutes.12 ounces green beans, ¼ teaspoon kosher salt, ¼ teaspoon coarse ground black pepper
- Meanwhile, mix the remaining half of the ranch seasoning with paprika (I do it right in the packet). Rub the pork chops with the remaining 1 tablespoon olive oil, and sprinkle both sides with the ranch/paprika mixture.1 teaspoon paprika
- After the green beans have been in the oven for 20 minutes, place the pork chops in the center of the sheet pan, between the potatoes and green beans. Return the pan to oven and cook for 15 to 17 minutes, or until the pork chops reach an internal temperature of 145°F (63°C) and the potatoes are golden and tender (see note).
- Remove the sheet pan dinner from the oven, and sprinkle it with chopped parsley, if desired, before serving.
Notes
- Pork chops: You’ll find that pork chops vary in thickness. Look for pork chops that are close to 1 inch thick for the best results. Super thick pork chops take too long to get done, and thin ones get done too quickly. Bone-in pork chops take slightly longer, too, but can be a bit more flavorful.
- Cooking tip: If you find that the pork is done before the veggies, remove it from the pan and cover with foil until you’re ready to serve.
- Variations: Different veggies can be used instead of green beans, such as cauliflower, broccoli, asparagus, zucchini, or mushrooms. Larger tender-skinned potatoes can be substituted for baby potatoes, simply cut them into ½ to ¾ inch pieces.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?Share a comment and rating below! I love hearing what you think!
I made this last night because I had the pork chops and I really didn’t think my husband would like it because he doesn’t like ranch dressing but he and I ate every bite. It wasn’t only delicious and filling but so easy!! Thank you because after a busy day it was wonderful!
This is the best! Thank you so much for sharing this review with me, I truly appreciate it. I’m really glad you liked it!