Baked Ranch Pork Chops with Crispy Potatoes (Sheet Pan Dinner)

Ranch Pork Chops and Potatoes are an easy sheet pan meal. With only a few simple ingredients and minimal cooking time, they’re perfect for busy weeknight meals!

5 from 3 votes

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Course: Main Course

Cuisine: American

Diet: Low Calorie

Keyword: 5 Ingredient Dinners, baked ranch pork chops, easy dinner recipes, Hidden Valley Ranch pork chops, pork chop recipes, pork chop sheet pan dinner, Ranch Pork Chops, sheet pan meals, sheet pan pork chops

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: people

Calories: 357kcal

Author: Sharon Lachendro

Equipment

Ingredients

4 Boneless Pork Chops, Thick Cut, about 1.5 pounds
1 ½ pounds Baby Potatoes, Halved
1 tablespoon Pure Olive Oil or Avocado Oil
1 oz. Ranch Seasoning Mix (1 packet)
1 tablespoon Dried Oregano
1 teaspoon Smoked Paprika
½ teaspoon Freshly Cracked Black Pepper

Instructions

Preheat oven to 400 degrees F and spray a rimmed half sheep pan with nonstick spray.
Mix together the ranch seasoning, smoked paprika, dried oregano, and black pepper.
Add the pork chops and potatoes to a large bowl and coat with the oil.
Toss with the seasoning making sure everything is coated.
Arrange the pork chops on one half of the prepared sheet pan. Place the potatoes on the other half of of the sheet pan, flat side down to get crispier.
Bake for 20-30 minutes or until the pork chops reach 145 degrees. (See note 2.)
Serve with a green vegetable such as asparagus or green beans!

Notes

Nutrition information is based on 4 servings and is approximate. More accurate nutritional data will be determined by the exact ingredients and measurements you use.
If the pork chops are done before the potatoes, remove the pork chops from the oven and transfer to a plate. Then cover with foil to keep warm while the potatoes finish cooking.

Nutrition