Lately, I have been loving the trend of one-pan and sheet pan meals. They are usually so easy, so simple, and make clean-up so easy! In comes this recipe for sheet pan ranch pork and potatoes. I’m a huge fan of ranch flavor, and decided that we could try it on some pork chops we had. There were also some potatoes in the fridge leftover from another meal that needed to be used, so I added those to the meal. And voila, ranch pork and potatoes. I made this while my mom was in town, and she approved as well as the kids, so winner for us!
Since the boys are still little, we often have leftovers when we make a full meal, and this reheated very well the next day for lunch. You could also change it up a bit, if you prefer a different type of potato, then get what your family likes. We really like the red potatoes, so that’s what I always have on hand for meals like this. I didn’t try it with frozen potatoes, but as long as you got unseasoned potatoes and made sure to cook them per the directions, then I don’t see why those wouldn’t work as well.
Start by cutting the potatoes into bite-sized chunks. Mine weren’t quite that small, but they would have cooked just a little better if they were smaller. Next time, I’ll cut them all in half one more time. Lay the pork chops on one side of a large baking/sheet pan, and the potatoes on the other.
Cover the potatoes and pork with oil, then flip and do the same on the other side. They don’t need a lot, just a small layer to help hold the seasonings on everything.
Pour half of the ranch seasoning packet, and any other seasonings you want, on everything. Then flip and do the same for the other side. I also put a bit of pepper and oregano on mine.
Take the entire pan, and put it in the oven. Bake for about 30-40 minutes in an oven at 400 degrees, until the pork is cooked through and the potatoes are tender.
We ate this all plain, it has so much flavor in it. Of course, the boys, being kids, wanted ketchup for it. But they want ketchup for almost everything they eat. We talked about maybe adding some broccoli to the pan next time we make this as well so we have some greens with the meal. Or we could also start with a salad, which would give us the greens, and could use ranch dressing for that so it would all have the same flavor.
I always use thin cut, boneless pork chops for almost any recipe I make with pork. I find it the easiest because they cook faster since they are thin, and then I don’t have to deal with the bones later after everything has cooked. If you decide to use bone-in pork chops, adjust the cooking time to make sure that the pork is cooked through all the way since it will probably take longer.
- 2 lb potatoes
- 6 pork chops boneless
- 3-4 tbsp oil
- 1 oz ranch seasoning
- 1 tbsp oregano
- 1 tsp pepper
Preheat the oven to 400
Cut potatoes into bite-sized pieces
Spread potatoes and pork chops on a large baking sheet
Cover with oil on both sides
Sprinkle ranch dressing and seasonings on both sides of pork and potatoes
Bake for about 30-40 minutes or until pork is cooked through and potatoes are soft
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