Sheet Pan Ranch Pork Chops and Potatoes is an easy one-pan dinner packed with hearty, comforting flavor. Juicy pork chops and tender potatoes are seasoned with ranch and a couple of pantry spices, then roasted together for a simple, satisfying meal.

You know that my hubs is a "man's man." He grew up in Minnesota, and he likes a good old Midwestern meal. Meat. Potatoes. Done. (Do NOT try to sneak a quinoa bowl past this man. I've learned!)

So when I want to treat him, this is the dinner I make. It's all about a GIANT pork chop on the bone and his favorite roasted potatoes, all on one sheet pan. He gets his meat-and-potatoes supper, and I get a kitchen that doesn't look like a tornado came through it. Everybody wins.

The secret? A humble packet of ranch seasoning. That little envelope has been pulling its weight in Midwestern kitchens for decades, and it does all the heavy lifting here. Add a little paprika and oregano, a drizzle of olive oil, and the oven takes it from there.

Why You'll Love This Sheet Pan Ranch Pork Chops and Potatoes Recipe

• One pan, one bowl. Dinner and side dish cook together, so cleanup is a breeze.
• Just 6 ingredients. Pork chops, baby potatoes, olive oil, ranch seasoning, paprika and oregano. That's it!
• 10 minutes of hands-on prep. The oven does the real work while you put your feet up.
• Budget-friendly comfort food. Pork chops and a bag of baby potatoes feed four without breaking the bank. Sparkle Without the Splurge, my friends.
• Old-fashioned, stick-to-your-ribs flavor. It tastes like a Sunday supper, even on a Tuesday.

Recipe Details

Servings: 4
Prep Time: 10 minutes
Cook Time: 25–30 minutes
Total Time: About 40 minutes

Ingredients

• 4 pork chops, 1 inch thick
• 1.5 lb bag baby potatoes
• 3 tablespoon olive oil, divided
• 1 oz ranch seasoning packet
• 1 teaspoon paprika
• 1 teaspoon oregano

Tools You'll Need

• Measuring spoons
• Small bowl
• Large bowl
• Silicone spatula
• Sheet pan

Directions

Preheat the oven to 400°F.

Stir the ranch seasoning, paprika and oregano together in a small bowl.

Place the baby potatoes in a large bowl. Add half of the seasoning mixture and 1½ tablespoons of olive oil, then toss with a silicone spatula until the potatoes are evenly coated.

Arrange the pork chops on the sheet pan. Drizzle half of the remaining olive oil over the tops, sprinkle with half of the remaining seasoning, and rub it gently into the meat. Flip the pork chops and repeat with the rest of the oil and seasoning.

Scatter the seasoned potatoes around the pork chops on the sheet pan.

Bake for 25–30 minutes, until the pork chops reach 145°F in the thickest part and the potatoes are fork-tender.

Rest the pork chops for 3–5 minutes before serving so they stay juicy.

Tara's Tips

• Go thick. Thin chops dry out before the potatoes finish roasting. Look for chops about 1 inch thick, and bone-in if you can find them. They stay juicier and have that big, hearty, steakhouse look.
• Check the temp. An instant-read thermometer takes the guesswork out of "is it done yet?" Pork is safe at 145°F with a short rest.
• Size matters (for potatoes). If some of your baby potatoes are on the bigger side, cut them in half so everything finishes at the same time.
• Don't crowd the pan. Give everything a little breathing room so the potatoes roast instead of steam. A large rimmed sheet pan works best.
• Skip the extra salt. The ranch packet is plenty salty on its own. Taste first, then add more if you need it.
• Easy cleanup hack. Line your pan with foil or parchment and you'll barely have to wash it.

What to Serve with Ranch Pork Chops and Potatoes

This is a complete meal on its own, but if you want to round it out:

• A simple green salad or go fancy with Apple Cranberry Coleslaw
• Buttered green beans or corn
• Warm dinner rolls or Easy Jiffy Corn Casserole
• Applesauce, because pork chops and applesauce is a classic for a reason
• Something sweet for dessert like Cherry Jello Poke Cake Recipe With Dream Whip frosting

Storage and Reheating

• Fridge: Store leftovers in an airtight container for up to 3–4 days.
• Reheat: Warm in a 350°F oven for 10–15 minutes, or in the air fryer for a few minutes to crisp the potatoes back up. The microwave works in a pinch, but the pork chops can get a little tough.
• Leftover idea: Slice leftover pork chops and dice the potatoes for a quick breakfast hash with a fried egg on top.

Yield: 4

Sheet Pan Pork Chop and Potatoes

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The easy one pan dinner you need on a busy weeknight!

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

• 4 pork chops - 1 inch thick
• 1.5 lb bag baby potatoes
• 3 tablespoon olive oil
• 1 oz ranch seasoning packet
• 1 teaspoon paprika
• 1 teaspoon oregano

Instructions

1. Preheat the oven to 400 degrees. 
2. Stir seasonings together in a small bowl. 
3. Pour half the mixture over the potatoes in a large bowl and toss with 1 ½ tablespoon olive oil.
4. Arrange pork chops on a sheet pan, drizzle half the remaining olive oil over one side and sprinkle half the seasonings., gently rub into the pork chops. Flip the pork chops, repeat.
5. Arrange everything on the sheet pan and bake for 25-30 minutes, until the pork chops are done. 

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 605Total Fat: 29gSaturated Fat: 7gUnsaturated Fat: 22gCholesterol: 130mgSodium: 652mgCarbohydrates: 41gFiber: 5gSugar: 3gProtein: 47g

Meat and Potatoes, Made with Love

Some nights call for fancy. Most nights call for a big pork chop, a pile of roasted potatoes, and a happy husband at the table. This sheet pan dinner is my little way of saying "I love you" in his native Minnesota language. Make it for someone you love this week, and let me know if it becomes a regular at your house too!