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 pork chops (boneless or bone-in, 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
1 Preheat the oven to 400°F.
2 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.
3 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.
4 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.
5 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.
6 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.
7 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.