Ranch Pork Chops Sheet Pan Dinner
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.
Servings: 4
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.
Video
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.
Nutrition
Serving: 1pork chop with vegetables | Calories: 476kcal | Carbohydrates: 30g | Protein: 41g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 114mg | Sodium: 771mg | Potassium: 1304mg | Fiber: 5g | Sugar: 4g | Vitamin A: 843IU | Vitamin C: 33mg | Calcium: 59mg | Iron: 3mg
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