This sheet pan dinner with tender and juicy pork chops and roasted potatoes is an easy weeknight meal that you can make in a snap! Healthy, delicious garlic ranch chops and potatoes are perfect for even your pickiest eaters. Already a complete meal, but goes well with some sliced fruit as well. Leftovers are also great to toss in a salad. Simply chop the meat, throw them in your salad, and you are good to go!
INGREDIENTS
3 tbsp olive oil
4-5 boneless pork chops
2 ½ pounds red potatoes (chopped into large bite-sized pieces)
3 garlic cloves, minced or pressed (I use garlic paste)
¼ tsp black pepper
1 tsp dried parsley
¼ tsp ground oregano
1 packet (1 ounce) ranch seasoning mix
HOW TO MAKE SHEET PAN GARLIC RANCH PORK CHOPS & POTATOES
Step 1: Prepare the oven. Preheat it to 400 degrees. Using cooking spray, generously grease a cookie sheet and set aside.
Step 2: Place the ranch seasoning mix (do not prepare), olive oil, garlic, parsley, pepper, and oregano in a small bowl. Mix well until combined.
Step 3: In a large mixing bowl, place the chopped potatoes and drizzle with 1 ½ tbsp of the seasoning mix. Toss to coat the potatoes well. Then, transfer the coated potatoes to the prepared baking sheet. Place in the preheated oven and bake for about 20 minutes.
Step 4: In the meantime, place the pork in a bowl. On top, pour the rest of the seasoning mix. Massage to coat the pork well and set aside to marinate.
Step 5: Remove the sheet pan from the oven when done and stir the potatoes. To both sides of the sheet pan, move the potatoes and put the pork in the middle of the sheet. Return to the oven and bake for another 10 to 15 minutes or until the internal temperature of the meat reaches 160 degrees.
Step 6: When done, serve the pork chops and potatoes right away. Enjoy!
