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Oven Baked Ranch Pork Chops
Oven Baked Ranch Pork Chops
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Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
70 minutes
Try this easy and delicious ranch-seasoned boneless pork chops cooked on a sheet pan for a quick and flavorful dinner tonight!
Ingredients:
  • For the homemade ranch mix:
  • 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
  • For the sheet pan pork chops:
  • 4 boneless pork chops (1 1/2 to 2 pounds total)
  • 1 cup buttermilk
  • 4 tablespoons ranch seasoning mix, divided
  • 8 ounces cremini mushrooms, halved
  • 4 medium carrots, peeled and roughly chopped (about 2 cups)
  • 1 pound new potatoes, halved
  • 2 tablespoons olive oil
Instructions:
  • Preheat the oven to 400°F.
  • Prepare the ranch mix by combining the dried seasoning ingredients in a small bowl. Any remaining mix can be stored in an airtight container in the pantry for up to three months.
  • Create a flavorful marinade by combining 3 tablespoons of ranch seasoning mix with one cup of tangy buttermilk. Submerge the pork chops in the mixture, ensuring they are coated evenly. Let them marinate for at least 20 minutes or even better, overnight for maximum flavor infusion.
  • Prepare the veggies: Toss vegetables in a bowl with olive oil and 1 tablespoon of ranch seasoning mix. Spread them on a sheet pan and roast for 20 minutes.
  • Nestle the dry pork chops into the veggies on the sheet pan, ensuring everything is in a single layer but ok if veggies stack a bit. Sprinkle with 1 teaspoon of extra ranch seasoning mix before baking.
  • Bake the pork chops with veggies at 375°F for 20 minutes total, flipping once halfway through. Sprinkle an extra teaspoon of seasoning on top. Use a meat thermometer to ensure they reach 145°F in the thickest part. Remember they will keep cooking after you take them out.
  • **Rest the pork chops:** Allow the sheet pan to rest for five minutes. Then, divide the vegetables and pork chops among the plates. Store any leftovers in the fridge for 4 to 5 days. To reheat, warm in a 350°F oven or microwave in 30-second increments for best results.

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