Sheet Pan Ranch Dusted Pork Chops and Roasted Veggies
Looking for a quick, flavorful, and easy-to-clean meal? These Sheet Pan Ranch Dusted Pork Chops with roasted veggies are the perfect solution! With just one pan, you can have juicy, tender pork chops seasoned to perfection alongside crispy, flavorful vegetables.
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It’s the ideal weeknight dinner when you want something healthy, satisfying, and hassle-free.
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Why You’ll Love This Recipe
- One-Pan Wonder: Less cleanup and more convenience with everything cooked on one sheet pan.
- Perfectly Seasoned: The combination of ranch, garlic, and herb seasonings creates a delicious crust on the pork chops.
- Customizable Veggies: Use your favorite green veggies and mix them up with sweet potatoes and mushrooms for a nutrient-packed side.
- Quick & Easy: Prepped and cooked in under an hour, making it perfect for busy weeknights.
What You Need To Make Sheet Pan Ranch Dusted Pork Chops and Roasted Veggies
- Bone-in pork chops – Tender and juicy, perfect for soaking in all the seasonings.
- Green vegetables – Use green beans, broccolini, or any green veggie you love.
- Shiitake mushrooms – Add a rich, earthy flavor to the veggie mix.
- Sweet potato – Adds a touch of sweetness and extra nutrition.
- Green onions and roasted garlic – Enhance the flavor of the pork chops.
- Avocado oil – For coating the veggies and helping them roast to perfection.
- Seasonings – A mix of ranch seasoning, McCormick Garlic & Herb, Badia seasoning, Kinder’s Butter seasoning, Magic Pork seasoning, salt, and pepper for maximum flavor.
For exact ingredient amounts, be sure to check the recipe card below.
How To Make Sheet Pan Ranch Dusted Pork Chops and Roasted Veggies
1
Preheat the oven to 350°F.
2
Prep the veggies: In a large bowl, combine the green vegetables, sweet potatoes, and mushrooms. Drizzle with avocado oil and season with salt, pepper, McCormick Garlic & Herb, and Badia seasoning. Toss to coat evenly.
3
Prepare the pork chops: Place the pork chops in a foil boat on one side of the sheet pan. Cut small slices in the chops to help the juices soak in. Season both sides of the pork with Kinder’s Pork Chop Seasoning, a 1/4 packet of ranch seasoning, and top with roasted garlic and green onions. Add two slices of butter on top for extra flavor.
4
Roast everything: Spread the veggies on the other side of the pan. Roast in the oven for 35-40 minutes or until the pork reaches an internal temperature of 183°F.
5
Rest and serve: Let the pork chops rest for 5 minutes, then sprinkle with fresh parsley and serve with the roasted veggies.
Commonly Asked Questions
Can I use boneless pork chops?
Yes, boneless pork chops can be used, but adjust the cooking time accordingly as they tend to cook faster than bone-in chops.
How do I know when the pork chops are done?
Use a meat thermometer to check that the internal temperature has reached 183°F. Let the pork chops rest for a few minutes after cooking to allow the juices to settle.
Can I use different vegetables?
Absolutely! This recipe is versatile, so feel free to use other veggies like Brussels sprouts, zucchini, or carrots.
How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. You can reheat the pork and veggies in the oven or microwave.
Sheet Pan Ranch Dusted Pork Chops and Roasted Veggies
Ingredients
- 2 bone-in pork chops
- 1 green veggie green beans, broccolini, etc.
- 1 pack shiitake mushrooms
- 1 sweet potato peeled and cubed
- 1/2 bunch green onions
- Roasted garlic
- 2 slices butter
- 1/4 ranch packet
- Avocado oil for coating
- Fresh parsley for garnish
Seasonings:
- Salt & pepper
- McCormick Garlic & Herb seasoning
- Badia seasoning
- Magic Pork seasoning
- Kinder’s Butter seasoning
Instructions
- Preheat oven to 350°F.
- In a large bowl, toss green veggies, sweet potatoes, and mushrooms with avocado oil, salt, pepper, McCormick Garlic & Herb, and Badia seasoning.
- Place pork chops in a foil boat, cut slices into them, and season with ranch seasoning, Kinder’s Pork Chop seasoning, and roasted garlic. Add two slices of butter on top.
- Spread veggies on the other side of the sheet pan and roast for 35-40 minutes, until the pork reaches an internal temperature of 183°F.
- Let pork chops rest for 5 minutes, sprinkle with parsley, and serve.
