Double Ranch Pork Chop Sheet Pan Dinner Food

SHEET-PAN RANCH PORK AND VEGGIES

Steps:

• Preheat the oven to 475 ̊. Whisk the olive oil, Worcestershire sauce, ranch dressing mix, black pepper and salt in a large bowl until combined. Transfer 3 tablespoons to a small bowl and set aside for brushing.
• Add the squash, zucchini, bell peppers and red onion to the large bowl with the marinade and toss until coated.
• Spread out the vegetables in an even layer on a sheet pan. Bake until softened and golden brown in spots, about 30 minutes.
• Meanwhile, place the pork chops on a second sheet pan and brush both sides with the reserved marinade. Sprinkle one side with the paprika. Toward the end of the vegetable roasting time, add the pork to the oven and cook until no longer pink in the middle, about 7 minutes. Sprinkle the pork and vegetables with the parsley.

PORK CHOP RANCH SHEET-PAN DINNER

Steps:

• Heat oven to 400°F. Spray large cookie sheet with cooking spray.
• Cut potatoes in half; place in large bowl. Add carrots. Drizzle potatoes and carrots with 2 tablespoons of the olive oil; toss with 2 tablespoons of the seasoning mix. Stir to coat; place on cookie sheet. Brush pork chops on both sides with remaining olive oil; sprinkle with remaining seasoning mix. Arrange pork chops between vegetables on cookie sheet.
• Bake about 35 minutes or until pork is no longer pink in center and vegetables are tender, turning pork over halfway through cooking.

RANCH PORK CHOPS AND POTATOES SHEET PAN DINNER

Steps:

• Preheat your oven to 400 F degrees. Spray a baking sheet with cooking spray.
• Place potatoes and pork chops on the baking sheet and drizzle the olive oil over the pork chops and potatoes and toss well.
• In a small bowl mix together the ranch seasoning, smoked paprika, oregano and black pepper. Rub the seasoning over the pork chops and the potatoes. I didn't find the need for additional salt, but feel free to season with salt to taste.
• Place the baking sheet in the oven and roast for about 30 minutes or until the pork chops are cooked through and the potatoes are fork tender. The internal temperature of the chops should reach 145 degrees F (63 degrees C) when cooked. Also please note that all ovens are different, and some may take longer and some may require less time.
• Garnish with chopped parsley then serve immediately.

DOUBLE RANCH PORK CHOP SHEET PAN DINNER

Steps:

• Preheat the oven to 475ºF.
• Mix together all the spices for the ranch seasoning mix, and set it aside.
• Place the cubed sweet potatoes onto a large baking sheet, and toss them with 1 Tablespoon avocado oil and about 1/3 the seasoning mix, (no need to measure).
• Roast the sweet potatoes in the oven until mostly tender, 15-20 minutes. Remove the sheet pan from the oven and place the pork chops evenly spaced along one end, with the green beans in the middle. Drizzle the remaining tablespoon avocado oil over the pork chops and green beans. Then sprinkle the remaining ranch seasoning mix evenly over the top.
• Return the pan to the oven and cook until the pork chops are just done, 10-12 minutes for 1/2″ pork chops.
• Remove the pan from the oven and serve immediately with ranch dressing on the side.

RANCH PORK CHOP SHEET PAN SUPPER

Steps:

• Preheat the oven to 475 degrees F.
• In a small bowl, mix together the honey, Worcestershire, 2 tablespoons of the ranch dressing mix, 2 tablespoons of the olive oil and 1 teaspoon of the pepper until combined.
• Brush the mixture over the chops on both sides and place in a row on one side of a sheet pan using tongs.
• 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. Tip onto the middle of the sheet pan next to the pork chops. Bake for 15 minutes.
• Meanwhile, add the beans to a bowl along with the remaining olive oil, ranch mix and 1/4 teaspoon pepper and toss.
• When the 15 minutes is up, remove the sheet pan from the oven and flip the pork chops. Toss 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. Garnish with the parsley leaves and serve.