Ranch Pork Chops and Potatoes Sheet Pan Dinner
User Reviews
4.5
-
Prep Time
5 mins
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Cook Time
30 mins
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Total Time
35 mins
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Servings
6
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Calories
403 kcal
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Course
Main Course, Dinner
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Cuisine
American
Ranch Pork Chops and Potatoes Sheet Pan Dinner
Description
This recipe pairs pork chops and baby potatoes on a single baking sheet, seasoned with a mixture of ranch dressing mix, smoked paprika, oregano, and black pepper. Drizzled with olive oil, the potatoes and pork absorb the seasoning as they roast, allowing flavors to mingle during roasting. The pork reaches the recommended internal temperature for safety while maintaining juiciness. Potatoes become tender, offering a pleasant contrast in texture alongside the meat.
The dish's seasoning blend imparts herbaceous, smoky, and savory notes without overwhelming the natural flavors of the pork and potatoes. Using baby potatoes means minimal prep and even cooking. Garnishing with fresh parsley adds a pop of color and freshness to the finished plate.
Variations include swapping baby potatoes for cubed Yukon gold or red skin potatoes and using either bone-in or boneless pork chops approximately one inch thick. A 17 by 12-inch sheet pan works well for this recipe. Cooking times may vary by oven, so monitoring internal temperature is advised to ensure pork is fully cooked but not overdone.
Ingredients
- 3 tablespoons olive oil
- 2 pounds baby potato
- 6 pork chops either boneless or bone-in will work
- 1 ounce Ranch dressing mix (1 oz package)
- 1 teaspoon smoked paprika
- 1 tablespoon oregano dry
- 1 teaspoon black pepper ground
- 1 tablespoon parsley chopped, fresh
Instructions
- Preheat your oven to 400°F . Spray a baking sheet with cooking spray.
- Place potatoes and pork chops on the baking sheet and drizzle the olive oil over the pork chops and potatoes and toss well.
- In a small bowl mix together the ranch seasoning, smoked paprika, oregano and black pepper. Rub the seasoning over the pork chops and the potatoes. I didn't find the need for additional salt, but feel free to season with salt to taste.
- Place the baking sheet in the oven and roast for about 30 minutes or until the pork chops are cooked through and the potatoes are fork tender. The internal temperature of the chops should reach 145°F (63°C) when cooked. Also please note that all ovens are different, and some may take longer and some may require less time.
- Garnish with chopped parsley then serve immediately.
Notes
- You can substitute baby potatoes with cubed Yukon gold or red skin potatoes depending on availability and preference.
- Both boneless and bone-in pork chops work; just adjust cooking time to ensure doneness.
- A standard 17.25 x 12.25 inch sheet pan accommodates this recipe well for even roasting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 403 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 403kcal | 20% |
| Carbohydrates | 30g | 10% |
| Protein | 32g | 64% |
| Fat | 16g | 25% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 89mg | 30% |
| Sodium | 428mg | 18% |
| Potassium | 1154mg | 25% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 230IU | 5% |
| Vitamin C | 30.6mg | 34% |
| Calcium | 41mg | 4% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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