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Ranch Pork Chop Sheet Pan Supper
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.
Prep Time 15 minutes
Cook Time 38 minutes
Servings 4 people
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.