I stole this recipe for Ranch Pork Chop Sheet Pan Supper from a cookbook called The Pioneer Woman Cooks: The New Frontier. Dry ranch dressing is the secret for this tasty one pan meal. Honey, Worcestershire, ranch dressing mix and olive oil are mixed together and brushed on pork chops. Then the pork chops are placed on a sheet pan. Next, chopped potatoes are mixed with ranch dressing mix and placed on the sheet pan next to the pork chop. The pork chops and potatoes are partially baked in the oven, and then asparagus is added to the sheet pan for the last part of baking. This recipe is an easy one pan meal when you need to throw something together quickly.
For this recipe you will need: 2 tbsp honey, 2 tbsp Worcestershire sauce, 3.5 oz packet of ranch dressing mix, 5 tbsp olive oil, 1 ½ tsp salt, 1 ½ tsp black pepper, 4 boneless pork chops (6 oz each), 1 ½ lb baby Yukon Gold potatoes and 8 oz asparagus.
Preheat oven to 475 F. In a small bowl, whisk honey, Worcestershire, 2 tbsp ranch dressing mix, 2 tbsp olive oil, ½ tsp salt and ½ tsp pepper.
Place the pork on one end of a sheet pan and brush with mixture on both sides. (Reserve remaining glaze for later.) Then in a medium bowl, combine the potatoes, 2 tbsp olive oil, 1 tbsp ranch dressing mix, ½ tsp salt and ¼ tsp pepper. Toss to coat.
Next, place the potatoes in the center of the sheet pan next to the pork chops. Roast the chops and potatoes for 15 minutes.
Add the asparagus to the bowl the potatoes were mixed in. Then add 1 tbsp olive oil, remaining ranch mix, ½ tsp salt and ¼ tsp pepper. Toss to coat.
Remove pan from the oven after the 15 minute cooking time, flip the pork chops over and brush them with more glaze. Turn the potatoes. At this time, spread the asparagus in the empty space on the sheet pan.
Return the pan to the oven and roast until the pork chops are done and the veggies are browned, 7 to 8 minutes.
Garnish with parsley and serve.
If you liked the recipe for Ranch Pork Chop Sheet Pan Supper you can try other sheet pan recipes like Sheet Pan Philly Cheese Steak, One Pan Parmesan Crusted Chicken with Broccoli and Lemon Garlic Herb Shrimp Packets.
Ranch Pork Chop Sheet Pan Supper
Ingredients
- 2 tbsp honey
- 2 tbsp Worcestershire sauce
- 3.5 oz packet of ranch dressing mix
- 5 tbsp olive oil
- 1 ½ tsp salt
- 1 ½ tsp black pepper
- 4 boneless pork chops 6 oz each
- 1 ½ lb baby Yukon Gold potatoes halved lengthwise
- 8 oz green beans trimmed
- Parsley
Instructions
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Preheat oven to 475 F.
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In a small bowl, whisk honey, Worcestershire, 2 tbsp ranch dressing mix, 2 tbsp olive oil, ½ tsp salt and ½ tsp pepper.
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Place the pork on one end of a sheet pan and brush with mixture on both sides. (Reserve remaining glaze for later.)
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In a medium bowl, combine the potatoes, 2 tbsp olive oil, 1 tbsp ranch dressing mix, ½ tsp salt and ¼ tsp pepper. Toss to coat.
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Place the potatoes in the center of the sheet pan next to the pork chops. Roast the chops and potatoes for 15 minutes.
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Add beans to the bowl the potatoes were mixed in. Add 1 tbsp olive oil, remaining ranch mix, ½ tsp salt and ¼ tsp pepper. Toss to coat.
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Remove pan from the oven after the 15 minute cooking time, use metal tongs, flip the pork chops over and brush them with more glaze. Turn the potatoes. Spread the green beans in the empty space on the sheet pan.
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Return the pan to the oven and roast until the pork chops are done and the veggies are browned, 7 to 8 minutes. Garnish with parsley and serve.
Recipe Notes
I substituted asparagus for the green beans. Also I could not find a 3.5 oz ranch dressing mix packet, so I used 3 (1 oz) packets.