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Baked Ranch Pork Chops with Potatoes on a sheet pan, ready to serve.

Baked Ranch Pork Chops with Potatoes

A cozy and effortless sheet pan dinner featuring juicy pork chops and crispy seasoned potatoes, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the pork and potatoes
  • 4 pieces pork chops (bone-in or boneless) 1 inch thick recommended
  • 2 pounds Yukon gold potatoes Cut into small 1-inch chunks for even cooking
For the ranch seasoning
  • 2 teaspoons dried parsley
  • 1 teaspoon dried dill
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried chives (optional)
  • 0.5 teaspoon salt Add more to taste later
  • 0.5 teaspoon black pepper
  • 0.5 teaspoon paprika (optional) For some warmth

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. Drizzle the cut potatoes with oil and sprinkle with ranch seasoning. Toss to coat evenly.
  3. Pat the pork chops dry with paper towels. Rub with a little oil or melted butter, then coat with ranch seasoning.
  4. Spread the seasoned potatoes on a large baking sheet, ensuring they are in a single layer to crisp.
Baking
  1. Place the pork chops on the baking sheet with the potatoes.
  2. Bake for 18-25 minutes, or until the pork reaches an internal temperature of 145°F (63°C) and the potatoes are crispy.
  3. Remove from the oven and let the pork chops rest for 5 minutes before serving.

Notes

Serve with a fresh salad or steamed vegetables to balance the meal. Leftovers can be stored in an airtight container for up to 3 days. Reheat in the oven or air fryer for best results.