Ranch Pork Chops and Potatoes Sheet Pan Dinner, an easy dinner that is packed full of flavor. All you need is one sheet pan to get gorgeous ranch pork chops and perfectly roasted potatoes!
Pork Chops
I’m not sure what’s going on with me lately but I’ve been making lots of pork chops. I think the gorgeous weather inspires me to fire up the grill and pop some on. And roasted potatoes? Let’s not even go there, that’s my all time favorite side dish. This recipe was inspired by my love for all things meaty, savory, and above all easy! This Ranch Pork Chop And Potato Sheet Pan Dinner delivers lots of savory herbaceous flavor all on one sheet!
What Is A Sheet Pan Dinner?
Sheet pan dinners are super simple, all you have to do is season your meat and potatoes, set it and forget it. You all know my love for one pot dinners and that extends to sheet pan dinners. You’re going to be able to develop so much flavor cooking both of these at the same time on the same pan, which is what we’re trying to achieve with this dish. Seriously guys, dinner never got easier than with these chops.
Ingredient Notes
- Olive oil – We want a neutral tasting oil to drizzle over our meat and potatoes.
- Ranch – You’ll need ranch seasoning and salad dressing mix in this recipe, believe me it will deliver a flavor bomb.
- Spices – Smoked paprika, dry oregano, and black pepper.
- Pork – We’re using pork chops today. Either boneless or bone in will work.
- Potatoes – We’re roasting up baby potatoes today, regular sized potatoes won’t roast up as quickly or as well.
- Parsley – It wouldn’t be a Jo Cooks recipe without this herb sprinkled generously on top!
How To Make Ranch Pork Chops With Potatoes
- Preheat your oven: To 400 F degrees. Spray your handy sheet pan with cooking spray in the meantime.
- Prepare the chops and potatoes: Place potatoes and chops on the prepared baking sheet and drizzle the olive oil over the pork and potatoes and toss well.
- Combine the seasoning: In a small bowl mix together the ranch seasoning, smoked paprika, oregano and black pepper. Rub the seasoning over the pork and the potatoes. I didn’t find the need for additional salt, but feel free to season with salt to taste.
- Roast: Place the baking sheet in the oven and roast for about 30 minutes or until the chops are cooked through and the potatoes are fork tender. The internal temperature of the chops should reach 145 degrees F when cooked. Also please note that all ovens are different, and some may take longer and some may require less time.
- Finish the dish: Garnish with chopped parsley then serve immediately.
Some Tips
- If you don’t have baby potatoes on hand, Yukon gold potatoes will work just fine. Just cube them up and cook them as instructed above. Fingerling potatoes are another great option if you’re able to find them at the grocery store.
- The pork chops I used were 1 inch in thickness, try to aim for something similar to be sure the cooking time is accurate and the meat doesn’t dry out.
- For the best chops, look for center cut pork loin rib. It has the right amount of fat for marbling and is bone in to ensure a juicy cut.
- If you have an extra 30 – 60 minutes and really want to set this dish off, try brining your chops. A brine solution is made with water, salt and other things you may prefer like soy sauce or beer. Basic brine ratio is 1 tbsp salt to 1 cup of water.
What To Serve With Ranch Pork Chops
If you’re not a meat and potatoes type, there’s plenty of other delicious side dishes you can try with these chops! I personally love a nice fresh salad on the side, but if you’re looking for something a little special, try these:
- Roasted Veggies
- Creamy Polenta
- Mexican Street Corn Salad
- Mediterranean Couscous Salad
- Brandy Glazed Carrots
And of course, I can’t write a post about a savory meat dish and not recommend my world famous creamy Mashed Potatoes!
Other Ways To Cook
Grill
You can easily make this recipe on the grill! Just cook your chops till they naturally release from the grill, around 4 minutes each side. The potatoes can be wrapped in a little packet made of aluminum foil and cooked for around 20 – 25 minutes.
Storing Leftovers
You can store this dish in a shallow airtight container or wrapped in aluminum foil to ensure it lasts in your fridge for 3 – 4 days. These pork chops can be stored in the same way in the freezer for 2 – 3 months. When ready to eat just allow the chops to thaw in the fridge before warming in the oven.
Craving More Delicious Pork Chops? Try These Recipes:
- Pan Seared Pork Chops with Gravy
- Pork Chops with Pistachio Salmuera
- Mustard Balsamic Pork Chops with Rosemary
- Apple Bacon and Blue Cheese Stuffed Pork Chops
- Korean Style Pork Chops
- Easy Oven Baked Pork Chops
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Ranch Pork Chops and Potatoes Sheet Pan Dinner
Ingredients
- 3 tbsp olive oil
- 1 oz ranch dressing mix (1 oz package)
- 1 tsp smoked paprika
- 1 tbsp oregano dry
- 1 tsp ground black pepper
- 6 pork chops either boneless or bone-in will work
- 2 lb baby potatoes
- 1 tbsp fresh parsley chopped
Instructions
- Preheat your oven to 400 F degrees. 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 degrees F (63 degrees 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.
Recipe Notes
- Although I used baby potatoes you can use regular potatoes cut into cubes. I prefer Yukon gold potatoes, but red skin potatoes work as well. Another option would be to use fingerling potatoes, but usually I don’t find these often at the grocery store.
- The pork chops used here were 1 inch in thickness.
- The sheet pan used is 17.25 x 12.25 x1 inches.
This recipe was DELICIOUS and so easy ! I made it with sweet potatoes but followed everything else the same. I cooked it for about 22 minutes and broiled the entire sheet pan for 3 minutes to crisp a bit.
Soooooooo good!
The smoked paprika makes this dish. It’s worth a trip to the grocery store to buy smoked paprika. This recipe will go in weekly rotation.
Thank you !
So glad you liked it!
Made this last night for dinner. Very quick, easy and delicious meal. I added broccoli and carrots to the sheet. Will definitely make again.
This is my favorite pork chop recipe! I used canned whole potatoes and it worked wonderful!
Excellent 1 pan meal – easy prep and cleanup since I lined the pan with foil before baking. Used bone in 1 inch thick chops and diced up 3 small potatoes. I keep a big bottle of dry ranch mix so I just used around 4 tbsp of the ranch mix, 1tbsp of oregano, 1 tsp each of pepper and smoked paprika. Roasted at 400 degrees for 30 mins. I did stir the potatoes around after 15 mins to ensure they were not sticking.
This is a very good way to cook pork chops! I would use less than tablespoon oregano next time.
1oz of ranch dressing is the same as 1tsp?
No, it’s about 2 teaspoons.
This was delicious and very flavorful
Hi Jo.
Are the chops and potatoes roasted uncovered?
Some recipes covere the chops after a while to keep them moist.
Yes, uncovered! They’ll get nice and golden this way. We’ll always specify in the steps if you have to cover a recipe.
This was a great recipe that I’ll make again. My husband and 2 and 5 year old boys loved it and I loved how little prep time there was and easy clean up. I made with green beans on the side. I adjusted the cooking time of the pork chops to about 17 minutes, and I could have taken them out maybe a minute sooner, they were a tad dry. If I would have kept them in for 30 minutes they would have been WAY overdone. Not sure if it’s because I only cooked three chops, but they were boneless and about 1″ thick and maybe 5-6 oz. each.