Sheet Pan Ranch Pork Chops with Potatoes & Green Beans

Fall, for me, is the season when I dust off all the amazing dinner favorites that have been sidelined during grilling season. And sheet pan meals? Oh in my kitchen, you cannot possibly go wrong! It’s a hearty meal everyone will enjoy, but you just don’t have to fuss around with a bunch of different dishes. This one is especially easy with a great ranch flavor.

Let’s Cook!

• Preheat the oven for 425 degrees
• In a medium mixing bowl, add the potatoes, 2 tablespoons of olive oil, 1 tablespoon of the ranch dressing mix and 1/4 teaspoon of pepper and toss to coat until they glisten with oil and seasoning.
• Add the sheet pan. Bake for 10 minutes.
• While the potatoes are in the oven, mix together the honey, Worcestershire, 2 tablespoons of the ranch dressing mix, 2 tablespoons of the olive oil and some pepper until combined. Brush over both sides of the pork chops
• Add to the sheet pan with the potatoes and bake for 15 minutes.
• Add the beans to a bowl along with the remaining olive oil, ranch mix and pepper. Give it a good toss. They add a bright, fresh crunch to balance the savory chops.
• When the 15 minutes is up, remove the sheet pan from the oven and flip the pork chops. Stir the potatoes and add the green beans to the empty space at the side of the baking sheet. Bake until the vegetables are just beginning to brown, about 7 minutes more.

I find that the ranch dressing means you don’t have to add any extra salt. If you want a little more crunch on the potatoes but are afraid of drying out the pork chops, I toss them in the air fryer for about 5 minutes while I was plating everything else!

This is the classic combo in my house, but a couple other close favorites are swapping broccoli for the green beans and gnocchi for the potatoes. (If you’re using the gnocchi, I find you don’t need the head start like the potatoes)

Do you have a favorite sheet pan meal? Share with us so we can try too!

Eat well friends!

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