Sheet-Pan Ranch Pork Chops and Potatoes

Ranch Pork Chops and Potatoes

Ranch-seasoned pork chops roast alongside small baby potatoes on a sheet pan, with smoked paprika and oregano adding color and herb flecks to the dry coating. Leave very small potatoes whole for browned skins, and halve larger ones so they cook more evenly.

The potatoes get a short head start, but the two ingredients may still finish at different times. Remove each chop when it reaches 145°F (65°C), and keep roasting the potatoes until a fork slides in easily. Ranch seasoning already contains salt, so taste before adding any extra.

Ingredients

• 4 pork chops, about 1 inch thick, bone-in or boneless (6–8 ounces each)
• 1 1/2 pounds small baby potatoes (680g), very small ones left whole and larger ones halved
• 2 tablespoons olive oil, divided
• 1-ounce packet dry ranch seasoning (28g; about 2 tablespoons, depending on the brand)
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon black pepper
• 1 tablespoon finely chopped fresh parsley, for finishing

How to Make Ranch Pork Chops and Potatoes

1. Heat the oven: Preheat to 400°F (205°C) with a rack in the center. Set out a large rimmed sheet pan; line it with parchment if desired.
2. Season the potatoes: Pat them dry. Leave very small potatoes whole and halve larger ones into similar-sized pieces. Toss with 1 tablespoon olive oil and half each of the ranch seasoning, paprika, oregano, and pepper.
3. Start roasting the potatoes: Spread them on the pan in one layer, with space between pieces. Place any halved potatoes cut-side down. Roast for 8–10 minutes; they do not need to be tender yet.
4. Season the pork: Pat the chops dry and coat with the remaining tablespoon of oil. Season both sides with the remaining ranch seasoning, paprika, oregano, and pepper. Do not add salt yet.
5. Roast together: Carefully remove the pan from the oven and arrange the chops among the potatoes in one layer. Roast uncovered for about 18–25 minutes more. Begin checking thinner chops after about 15 minutes; no routine flipping is needed.
6. Check doneness: Insert an instant-read thermometer into the thickest part of each chop without touching bone. Transfer each chop to a plate as it reaches 145°F, and let it rest for 3 minutes. The potatoes are done when they are fork-tender and browned in spots. If they are still firm, return them to the oven without the pork.
7. Finish: Scatter the parsley over the chops and potatoes. Taste before adding any extra salt.

Allow about 28–35 minutes of total oven time, though potato size, chop thickness, and oven performance can change the timing. Bone-in and boneless chops both work; check each one rather than assuming they will finish together.

Potato Size and Pan Space

Choose very small potatoes if you want to leave most of them whole. Halve larger ones so they have a better chance of becoming tender near the time the pork is done. Pat the potatoes dry and give them room on the pan: crowded or wet potatoes tend to steam instead of brown. If everything will not fit in one layer, use two pans.

Serving and Storage

Serve the chops and potatoes with a simple green salad. Green beans or asparagus also work as a separate side.

Refrigerate leftovers promptly in an airtight container for 3–4 days. Reheat only the portion needed in a 325°F (165°C) oven until hot, covering loosely if the pork appears to be drying out.

Freezing cooked portions is optional. They can be frozen for 2–3 months and thawed in the refrigerator before reheating, though the potatoes may soften.

Nutrition

Approximate nutrition per serving, based on 4 servings: 510 calories, 46g protein, 20g fat, and 40g carbohydrates. Approximate nutrition per 100g: 160 calories, 14g protein, 6g fat, and 13g carbohydrates. Values vary with the pork cut and ranch seasoning brand.