Sheet Pan Ranch Pork Chops
-
Category
Main Dish
-
Cusine
American
What do you need?
How to make?
Ingredients
2 tablespoons dried parsley
1 tablespoon dried chives
1 tablespoon dried dill
1 tablespoon granulated onion
1 tablespoon granulated garlic
1 tablespoon kosher salt
1 teaspoon black pepper
4 pork chops
1 cup buttermilk
4 tablespoons ranch seasoning mix, divided
8 ounces cremini mushrooms, halved
4 medium carrots, peeled and roughly chopped
1 pound new potatoes, halved
2 tablespoons olive oil
Directions
Preheat the oven to 400 degrees F.
Stir together dried seasoning ingredients in a small bowl and set aside. The recipe won’t use the entire mix, so store leftover seasoning mix in an airtight container in the pantry for up to three months.
Stir 3 tablespoons of ranch seasoning mix with one cup of buttermilk. Add pork chops and allow to marinate for at least 20 minutes, but you could do it a day in advance as well.
Add vegetables to a medium bowl. Drizzle them with olive oil and toss with 1 tablespoon of ranch seasoning mix. Spread the vegetables out on a sheet pan. Bake for 20 minutes.
Remove sheet pan and stir veggies. Remove pork chops from the marinade and pat them dry. Then nestle pork chops into the veggies on the sheet pan. Try to make sure everything is in a single layer, but it’s okay if the veggies stack a bit.
Sprinkle the sheet pan with a little extra ranch seasoning mix, about 1 teaspoon.
Bake pork chops with the veggies for 10 minutes, and then turn them and add another teaspoon of seasoning to the pork chops. Bake them for another 10 minutes and then check them with a meat thermometer. They should reach 145 degrees F in the thickest part; keep in mind they will continue to cook after you remove them from the oven.
Let the sheet pan rest for five minutes before serving, then divide vegetables and pork chops between plates.
Leftovers will store great in the fridge for 4 to 5 days. For best results, reheat in a 350 degrees F oven until warm. You can also microwave in 30-second bursts.