Ranch Pork Chops

Ever notice how the best comfort food recipes come from those nights when you’re staring at a pack of pork chops and wondering how to make them not boring? This ranch-seasoned version started exactly that way, and now it’s the only way my family wants them.

The beauty of this sheet pan dinner isn’t just the flavor – it’s how the potatoes soak up all those savory ranch seasonings while they roast alongside the pork chops. No fancy techniques, just straightforward deliciousness that works every single time.

The smoked paprika might seem like an odd addition to ranch seasoning, but trust me on this one. It adds this subtle smokiness that makes people wonder what your secret is (and I won’t tell if you don’t).

What You’ll Need

For the Main Dish:

• 6 pork chops (bone-in or boneless)
• 2 pounds baby potatoes
• 3 tablespoons olive oil

For the Seasoning:

• 1 ounce ranch dressing mix
• 1 teaspoon smoked paprika
• 1 tablespoon oregano
• 1 teaspoon ground black pepper

For Garnish:

• 1 tablespoon fresh parsley, chopped

Steps

1. Start by preheating your oven to 400°F. Give your baking sheet a good spray with cooking spray – don’t skip this step unless you love scrubbing pans.
2. Arrange your pork chops and potatoes on the baking sheet. Drizzle everything with the olive oil and toss the potatoes around to coat them evenly.
3. Mix your ranch seasoning, smoked paprika, oregano, and black pepper in a small bowl. Rub this mixture all over both sides of the pork chops and sprinkle it generously over the potatoes.
4. Pop the sheet pan in the oven and let everything roast for about 30 minutes. You’re looking for pork chops that reach 145°F internally and potatoes that you can easily pierce with a fork.
5. Once done, sprinkle with fresh parsley and serve while everything’s still sizzling hot.

Substitutions That Actually Work

• Replace baby potatoes with sweet potato chunks (cut into 1-inch pieces) – they’ll cook in the same time and add a nice sweet contrast
• Swap ranch mix for 2 tablespoons Italian seasoning plus 1 teaspoon garlic powder
• Use bone-in chicken thighs instead of pork chops, but increase cooking time to 35-40 minutes

Making It Diabetes-Friendly

• Replace potatoes with cauliflower florets to reduce carbs (reduces from 24g to 5g per serving)
• Use a homemade ranch seasoning mix without maltodextrin
• Cut portion size to 4 ounces of pork per serving
• Add extra non-starchy vegetables like Brussels sprouts to bulk up the meal

Tips & Storage

• Let pork chops come to room temperature 20 minutes before cooking for more even results
• Store leftovers in an airtight container for up to 3 days in the fridge
• Reheat in a 350°F oven for 10-12 minutes to keep the potatoes crispy
• Prep the seasoning mix ahead and store in an airtight jar for up to 3 months