This sheet pan dinner is a complete meal with savory pork chops, soft baby potatoes, and tender green beans, all seasoned with smoky ranch and garlic flavors.
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About Sheet Pan Pork Chops and Vegetables
Sheet pan dinners make dinner a breeze, and this sheet pan with pork chops with tender potatoes and green beans is no exception. I mean, it comes with its own built-in side dish. How awesome is that?
The cook time is a tad longer than 30 minutes (coming in at about 35-40 minutes) but this dish makes up for that fact seeing as you can completely leave the kitchen while it cooks.
So, go ahead and read a book for a bit. Find something good to watch on TV. Whip up that cocktail you’d like to have with dinner.
Because dinner will take care of itself and be ready when the buzzer goes off.
Can you use bone-in pork chops?
Yes, you totally can! And better yet, bone-in pork chops tend to hold moisture better, so they might be a better pick if you’re concerned at all about the tenderness of the pork.
In fact, you can use any cut of pork chop for this recipe as you see fit. If you’re curious about the other types and their advantages, you can read about them here: Bone-In vs. Boneless Pork Chops: Which Should I Buy?
Do you have to use smoked paprika?
There are two types of paprika you’ll typically find: “normal” paprika and smoked paprika.
The difference between the two is subtle, but the impact on the flavor can be huge. The difference comes in the chilis. Normal paprika uses crushed dried chilis, while smoked paprika uses chilis that are smoke-dried and then crushed.
You could substitute smoked paprika with normal paprika, but if you do, you could add a dash or two of liquid smoke to make up for the smokiness you’re missing with normal paprika.
How long do baked pork chops last?
Once baked, this sheet pan dinner should last up to three to four days in a sealed container in the refrigerator.
Can you freeze baked pork chops?
Yes, you totally can!
Once prepared, store pork chops and vegetables (ideally in separate containers) in sealed containers or freezer bags for up to two to three months.
Notes & tips for these ranch pork chops
- When preparing pork chops, there’s no need to rinse the meat before cooking. Doing so can needlessly spread bacteria around your kitchen. If anything, you can use a paper towel to gently pat the pork chops to remove any moisture.
- To help keep pork tender, bring the meat up to room temperature before cooking.
- Let the pork rest three to five minutes after baking to help lock in flavors.
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How to make sheet pan pork chops
This next part is only a photo tutorial of the recipe steps. If you’re looking for the full recipe measurements and instructions, scroll down to Recipe Details.
Step 1 – In a small bowl, whisk together the dry ranch seasoning, smoked paprika, dried oregano, salt, and pepper. Once mixed, set the bowl aside.
Step 2 – In a large bowl, add the potatoes and green beans, then drizzle some olive oil on top. Use tongs to toss them thoroughly in the oil, then set the bowl aside.
Step 3 – Brush the pork chops with more olive oil, coating both sides.
Step 4 – Arrange the pork chops and veggies on a sheet pan or baking dish, then drizzle with smoky ranch seasoning and some minced garlic.
Step 5 – Bake!
Step 6 – Serve and enjoy!
Sheet Park Pork Chops with Vegetables
- Preheat oven to 400 F. Spray a large baking sheet with cooking spray, then set aside.
- In a small bowl, mix together ranch salad dressing mix, smoked paprika, oregano, and salt and pepper, to taste, then set bowl aside.
- Add the baby potatoes and green beans to a large bowl, then pour 2 tablespoons olive oil on top. Use tongs to toss and coat veggies in oil, then set bowl aside.
- Use a basting brush to coat the pork chops with the remaining 1 tablespoon of olive oil, then set aside.
- Place pork chops, potatoes, and green beans on prepared baking sheet. Sprinkle genersouly with prepared smoky ranch seasoning and minced garlic (optional).
- Bake for 35-40 minutes or until the pork chops are cooked through and veggies are tender.
- Serve immediately with parsley as garnish.
I do my best to provide nutrition information, but please keep in mind that I’m not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.