Sheet Pan Ranch Pork Chops

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

1. Heat your oven to 400 degrees F. Combine the dried seasoning ingredients in a small bowl, stir well, and set the mixture aside. You’ll have more than you need for this recipe, so keep the remaining seasoning mix in an airtight container in the pantry for up to 3 months.
2. In a bowl, mix 3 tablespoons of the ranch seasoning mix with 1 cup of buttermilk. Add the pork chops, turning them to coat, and let them marinate for at least 20 minutes. If you want to get ahead, you can also do this 1 day in advance.
3. Put the vegetables in a medium bowl. Pour the olive oil over them, add 1 tablespoon of the ranch seasoning mix, and toss until everything is coated. Spread the vegetables across a sheet pan and bake for 20 minutes.
4. Take the sheet pan out of the oven and give the vegetables a stir. Lift the pork chops out of the marinade and pat them dry, then tuck them into the vegetables on the sheet pan. Aim for a single layer as much as you can, though a little veggie overlap is completely fine.
5. Scatter a little more ranch seasoning mix over the sheet pan, about 1 teaspoon.
6. Bake the pork chops and vegetables for 10 minutes, then flip the pork chops and sprinkle them with another 1 teaspoon of seasoning. Return the pan to the oven for another 10 minutes, then check the pork chops with a meat thermometer. You’re looking for 145 degrees F in the thickest part, remembering that they’ll keep cooking a bit once they’re out of the oven.
7. Let the sheet pan sit for 5 minutes before serving, then divide the vegetables and pork chops between plates.
8. Leftovers keep nicely in the fridge for 4 to 5 days. For the best texture, warm them in a 350 degrees F oven until heated through, or use the microwave in 30-second bursts.