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!
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.
- 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.
- 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
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.
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
Looking for more recipes? Follow on…
Ranch Pork Chops and Potatoes Sheet Pan Dinner
- 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.
- 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.