© 2018 Angie Sutton, created with Wix.com

Ranch Pork Chops with Baby Potatoes and Carrots

January 21, 2017

Ranch Pork Chops with Baby Potatoes and Carrots

Sheet pan dinners are very trendy right now and this one is a winner!


6 pork chops

2 lbs. baby potatoes

1 lb. carrots, sliced

3 Tbsp. olive oil

1 oz. ranch seasoning mix

1 tsp. smoked paprika

1 tsp. dried oregano

1 tsp. ground black pepper


1. Preheat oven to 400 degrees F. Line a large baking sheet with aluminum foil or parchment paper and give it a quick spray of non-stick cooking spray.

2. Wash and dry the potatoes. If you have larger potatoes, cut them in quarters. Rub carrots and potatoes with olive oil and drizzle olive oil over pork chops using a brush to cover all of the meat. Line chops on one side of the pan and potatoes and carrots on the other side.

3. In a small bowl, stir together seasonings. Rub the pork chops and potatoes with the seasoning.

4. Bake for 40 minutes or until the pork chops are cooked through and potatoes are fork tender.


Apron Strings Tips: The size of the chops will determine your cook time. I like the bone-in chops so it takes the full 40 minutes and sometimes a bit more. Make sure they reach an internal temperature of 145 degrees F on your meat thermometer. If you use smaller chops such as breakfast chops, pop the potatoes into the microwave for four minutes to give them a head start and then transfer them to the sheet pan.




Share on Facebook
Share on Twitter
Please reload