There are so many things I love about this recipe, but let me give you my top three.
- First, sheet pan recipes are amazing. Toss stuff on a sheet pan. Bake it. Come back in however long, and dinner is done. Cleanup is so easy!
- Second, homemade ranch seasoning. Many of the ranch pork chop recipes on the internet use the store-bought seasoning mix, and while you can use that in this recipe, I highly recommend trying my homemade mix. It keeps great for months and has so much more flavor than the store-bought version.
- Number three! Kids absolutely love this recipe. Chop up the pork into bite-sized pieces and serve it with the veggies. My kids destroyed this dinner! It’s simple, but has delicious flavors and ingredients.
What’s in the Ranch Mix?
Ranch seasoning packets that you buy at the store are light on the herbs and heavy on the salt and dried buttermilk. They have their time and place, but if you are making it at home, you can use real dried herbs and make something really special.
And although you can buy dried buttermilk, I prefer to skip it and just make the dry mix with the spices. I then mix the spices into real buttermilk when I want a batch of ranch dressing or a marinade, like these pork chops. The ranch flavor in this recipe isn't as strong as a store-bought mix or ranch dressing. It has similar flavors but isn't quite as tangy. Of course, you can always serve the dish with a side of ranch dressing for more ranch flavor!
The recipe for the ranch mix here makes more than you’ll need for the pork chops and veggies—bonus! This seasoning mix can be used very liberally on meats and veggies, or stirred into mayo, Greek yogurt, and buttermilk to make a great salad dressing.
- Try this recipe! Homemade Ranch Dressing
The Best Pork Chops for Baking
I don’t have a firm recommendation here. It depends on the situation.
- Boneless pork chops will cook faster and are easier to serve. Just slice them up and you’re done!
- Bone-in pork chops have more flavor (in my opinion) and won’t overcook as quickly. There’s more leeway in the cooking time, but that also means that they generally take longer to bake. Bone-in are also harder to slice and serve.
It’s personal preference. Generally, I save the bone-in pork chops for grilling and use boneless for this recipe (and not the double cut chops).
Make It a Meal!
If you put four pork chops on a sheet pan, you’ll have a lot of room left over. Fill that space with delicious roasted veggies! I like a mix of mushrooms, carrots, and new potatoes, but you could use sweet onions, red peppers, or even broccoli florets.
The veggies I used need longer to cook than the pork chops though, so I recommend starting them by themselves, roasting them for about 20 minutes, and then stirring them before nestling the pork chops in for the final 20 minutes or so of baking time.
Enjoy the real ranch seasonings in this recipe and the easy cleanup! I think your family will love it.
More Sheet Pan Recipes to Try!
- Sheet Pan Fajitas with Peppers and Onions
- Sheet Pan Salmon and Broccoli with Miso Butter
- BBQ Chicken Sheet Pan Pizza
- Sheet Pan Chicken with Roasted Broccoli and Potatoes
- Loaded Sheet Pan Nachos
Oven Baked Ranch Pork Chops
Feel free to swap bone-in pork chops for the boneless pork chops in this recipe. Cook time will be slightly longer; check the internal temperature to tell when they're done.
If you want to make ranch dressing with the leftover seasoning mix, combine 1/2 cup Greek yogurt, 1/2 cup buttermilk, and 3 tablespoons of ranch seasoning mix in a jar with a lid and shake well.
- 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
Preheat the oven to 400°F
Make the ranch mix:
Stir together dried seasoning ingredients in a small bowl and set aside. The recipe won’t use the entire mix, so store leftover seasoning mix in an airtight container in the pantry for up to three months.
Prepare the pork chops:
Stir 3 tablespoons of ranch seasoning mix with one cup of buttermilk. Add pork chops and allow to marinate for at least 20 minutes, but you could do it a day in advance as well.
Roast the veggies:
Add vegetables to a medium bowl. Drizzle them with olive oil and toss with 1 tablespoon of ranch seasoning mix. Spread the vegetables out on a sheet pan. Bake for 20 minutes.
Add the pork chops:
Remove sheet pan and stir veggies. Remove pork chops from the marinade and pat them dry. Then nestle pork chops into the veggies on the sheet pan. Try to make sure everything is in a single layer, but it’s okay if the veggies stack a bit.
Sprinkle the sheet pan with a little extra ranch seasoning mix, about 1 teaspoon.
Bake the pork chops:
Bake pork chops with the veggies for 10 minutes, and then turn them and add another teaspoon of seasoning to the pork chops. Bake them for another 10 minutes and then check them with a meat thermometer. They should reach 145°F in the thickest part; keep in mind they will continue to cook after you remove them from the oven.
Serve the pork chops:
Let the sheet pan rest for five minutes before serving, then divide vegetables and pork chops between plates.
Leftovers will store great in the fridge for 4 to 5 days. For best results, reheat in a 350°F oven until warm. You can also microwave in 30-second bursts.