Best Ranch Pork Chop Sheet Pan Supper Recipes

PORK CHOP RANCH SHEET-PAN DINNER

Pork Chop Ranch Sheet-Pan Dinner image

This simple sheet-pan pork chop dinner comes together with just five ingredients.

Provided by Karly Campbell

Categories Entree

Time 40m

Yield 4

Number Of Ingredients 5

Ingredients

1 lb small potatoes
8 oz baby-cut carrots
3 tablespoons olive oil
3 tablespoons dry ranch dressing & seasoning mix
4 bone-in center cut pork chops, about 1/2 inch thick

Steps:

Heat oven to 400°F. Spray large cookie sheet with cooking spray.
Cut potatoes in half; place in large bowl. Add carrots. Drizzle potatoes and carrots with 2 tablespoons of the olive oil; toss with 2 tablespoons of the seasoning mix. Stir to coat; place on cookie sheet. Brush pork chops on both sides with remaining olive oil; sprinkle with remaining seasoning mix. Arrange pork chops between vegetables on cookie sheet.
Bake about 35 minutes or until pork is no longer pink in center and vegetables are tender, turning pork over halfway through cooking.

Nutrition Facts : Calories 480, Carbohydrate 32 g, Cholesterol 110 mg, Fat 3, Fiber 4 g, Protein 45 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1020 mg, Sugar 6 g, TransFat 0 g

RANCH PORK CHOPS AND POTATOES SHEET PAN DINNER

Ranch Pork Chops and Potatoes Sheet Pan Dinner image

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!

Provided by Joanna Cismaru

Categories Main Course

Time 35m

Number Of Ingredients 8

Ingredients

3 tablespoon olive oil
1 ounce ranch dressing mix ((1 oz package))
1 teaspoon smoked paprika
1 tablespoon oregano (dry)
1 teaspoon ground black pepper
6 pork chops (either boneless or bone-in will work)
2 pound baby potatoes
1 tablespoon fresh parsley (chopped)

Steps:

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.

Nutrition Facts : Calories 403 kcal, Carbohydrate 30 g, Protein 32 g, Fat 16 g, SaturatedFat 4 g, Cholesterol 89 mg, Sodium 428 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving

SHEET-PAN RANCH PORK AND VEGGIES

Sheet-Pan Ranch Pork and Veggies image

Try this sheet-pan ranch pork and veggies recipe-it'll be your new go-to one pan weeknight family dinner.

Categories weeknight meals dinner

Time 40m

Yield 4-6 servings

Number Of Ingredients 12

Ingredients

5 tbsp. olive oil
2 tbsp. Worcestershire sauce
1 1-ounce packet ranch dressing mix
1 tsp. black pepper
1/4 tsp. kosher salt
1 large yellow squash, sliced 1/2 inch thick
1 large zucchini, sliced 1/2 inch thick
2 large red bell peppers, cut into 1-inch-wide strips
1 red onion, cut into 1-inch wedges
8 boneless pork chops (1/2 inch thick; about 2 pounds total)
1/2 tsp. paprika
1/4 c. fresh parsley, finely chopped

Steps:

Preheat the oven to 475 ̊. Whisk the olive oil, Worcestershire sauce, ranch dressing mix, black pepper and salt in a large bowl until combined. Transfer 3 tablespoons to a small bowl and set aside for brushing.
Add the squash, zucchini, bell peppers and red onion to the large bowl with the marinade and toss until coated.
Spread out the vegetables in an even layer on a sheet pan. Bake until softened and golden brown in spots, about 30 minutes.
Meanwhile, place the pork chops on a second sheet pan and brush both sides with the reserved marinade. Sprinkle one side with the paprika. Toward the end of the vegetable roasting time, add the pork to the oven and cook until no longer pink in the middle, about 7 minutes. Sprinkle the pork and vegetables with the parsley.

ONE PAN RANCH PORK CHOPS AND VEGGIES

One Pan Ranch Pork Chops and Veggies image

The easiest 5-ingredient meal EVER! And yes, you just need one pan with 5 min prep. It's quick, easy and effortless!

Provided by Chungah Rhee

Yield 4 servings

Number Of Ingredients 8

Ingredients

4 (8-ounce) pork chops, bone-in, 3/4-inch to 1-inch thick
16 ounces baby red potatoes, halved
16 ounces green beans, trimmed
2 tablespoons olive oil
1 (1-ounce) package Ranch Seasoning and Salad Dressing Mix
3 cloves garlic, minced
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves

Steps:

Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray. Place pork chops, potatoes and green beans in a single layer onto the prepared baking sheet. Drizzle with olive oil and sprinkle with Ranch Seasoning and garlic; season with salt and pepper, to taste. Place into oven and roast until the pork is completely cooked through, reaching an internal temperature of 140 degrees F, about 20-22 minutes.* Then broil for 2-3 minutes, or until caramelized and slightly charred. Serve immediately, garnished with parsley, if desired.