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4.87 from 58 votes

Ranch Pork Chops and Potatoes Sheet Pan Dinner

Ranch Pork Chops and Potatoes Sheet Pan Dinner - get out your sheet pan to make this delicious and easy dinner with ranch pork chops and potatoes!
Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Course: Main Course
Cuisine: American
Keyword: pork chops, potatoes, ranch
Servings: 6
Calories: 403kcal
Author: Joanna Cismaru

Ingredients

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 35 to 40 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.

Notes

  1. 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.
  2. The pork chops used here were 1 inch in thickness.
  3. The sheet pan used is 17.25 x 12.25 x1 inches.
  4. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition

Calories: 403kcal | Carbohydrates: 30g | Protein: 32g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 89mg | Sodium: 428mg | Potassium: 1154mg | Fiber: 3g | Sugar: 1g | Vitamin A: 4.6% | Vitamin C: 37.1% | Calcium: 4.1% | Iron: 13%