When it comes to easy & delicious dinners, nothing beats these Sheet Pan Crispy Ranch Pork Chops! You’re one pan away from a meal that never has leftovers!
This post is sponsored by Beko Appliances. All opinions are my own.
During the week I sometimes struggle to come up with something different to make for dinner. My family has some tried and true favorites, such as this meatloaf recipe, but I like to mix things up too.
Pork chops are always a hit, but I wanted a healthier preparation than the pan-fried option. Enter these Sheet Pan Crispy Ranch Pork Chops. This crazy easy one-pan meal bakes your main dish and sides all on the same baking sheet for a weeknight win!
SHEET PAN CRISPY RANCH PORK CHOPS
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I’m not gonna lie. Sheet pan meals are my jam. I have a handful of them that are in regular rotation at our house. Last week, I was burnt out on chicken, and pork chops were calling my name! I decided to put together this crazy good, crazy easy ranch pork chop sheet pan meal.
This combination of juicy pork chops with a crispy crust and parmesan roasted potatoes and broccoli got rave reviews at my house and I know it will for you too.
This was also the first meal I made after our big kitchen renovation. Casey and I had been talking about getting new appliances and updating the kitchen for years. It was our last big project since moving to Oregon and we kept putting it off. Not anymore!
We had a suite of Beko Appliances installed, including a built-in wall oven, gas built-in cooktop (GAS!), a french door refrigerator, and top control dishwasher. We also updated the counters, painted the walls, and put in a new backsplash. I’m so happy we finally pulled the trigger on this project. I get giddy every time I walk into the kitchen!
I know you’re hungry, but I have to gush about this fridge a little. I’ve always loved french door refrigerators, and I am obsessed with this fridge.
We went with the 36″ French 4-Door Freestanding Refrigerator. Not only does it look great on the exterior with a sleek, clean design, we absolutely love the space this fridge provides. With room for everything, this fridge was designed for families who grocery shop.
Did I mention there’s an automatic ice maker with an ice drawer (I don’t know how we ever lived without one before)? The ice maker is my favorite feature this fridge has to offer! With a drawer function that prevents ice from getting stuck and the ice maker getting clogged, it makes a good amount of ice to easily keep a family of six happy.
I love having a built-in filtered water dispenser. No more keeping bottles and pitchers of water in the fridge taking up room. Now we can refill our reusable bottles with filtered water anytime. The water filter is very easy to change out, and we love the internal dispenser.
Since installation, I also noticed my produce is staying fresh for a longer period of time thanks to the EverFresh+ with Active Fresh Blue Light (Double Drawer). I also love that we can turn the alarm off with the push of a button if it goes off while we have the fridge open. The alarm does come in handy when the kids forget to shut the fridge all the way, which happens more often than not.
Ready to get cooking?!
Ingredients for Ranch Pork Chops
- Bone-In, Thick-Cut Pork Chops (rib chop)
- Panko breadcrumbs
- Ranch dressing mix
- Cheddar Cheese
- Red Potatoes
- Broccoli Florets
- Olive Oil
- Dried Parsley
- Garlic Powder
- Salt & Pepper
- Parmesan Cheese
One of the great things about this recipe is that you can reuse bowls to cut down on dishes later. The potatoes and broccoli have the same seasonings, so just use the same bowl (no cleaning in between) for both veggies. Since everything cooks on the same sheet pan, there’s no skillet or oil clean up on the stovetop. Just one pan and a few bowls to wash up while this easy dinner cooks.
What pork chop is most tender?
- I’ve found the rib chop, or rib end cut, to be the most tender pork chop cut. It looks like a large eye of loin meat with a bone attached. The bone helps protect the chop from overcooking, and while they have a little more fat than a loin chop they taste so good.
Bonus: Bone-in chops tend to be cheaper at the store, especially when buying a bulk pack.
How do you tenderize pork chops?
There are a few different methods to tenderize your pork chops before cooking. You just have to decide which works best for you.
- Meat Mallet – used the spiked surface of the meat mallet to beat the pork chops a bit on either side to break up the muscle fibers.
- Tenderizing Marinade – marinades are great for flavoring your meats, but with the right ingredients, they’ll help break down the meat proteins to tenderize your pork chops. Ingredients like citrus juices, vinegar, wine, or tenderizing enzymes (common in fruit juice) are a great place to start.
- Brine Your Pork – Soak your pork chops in a salt-water brine with some sugar, pepper, and even a little apple cider vinegar. Soak for about 12 hours and then dry before proceeding with the recipe below.
How to Make Ranch Pork Chops
Start by preheating your oven to 425 degrees F. Generously coat a baking sheet with non-stick cooking spray or line it with aluminum foil. Set the baking sheet aside while you prepare the pork chops and veggies.
After that, crack the eggs into a shallow bowl. Use a fork to whisk them together with some milk until the eggs and milk are completely incorporated.
Next, pour the breadcrumbs in another shallow dish. Add the dry ranch dressing mix and cheese to the breadcrumbs and stir everything together until it’s all mixed up really well.
Now you’re ready to dredge the pork chops. Start by seasoning the pork chops with salt and pepper on both sides. Then, dip the pork chops into the egg wash so that both sides are coated. Hold the pork chop above the bowl and let the excess egg wash drip off.
Next, dip both sides of the pork chop into the breadcrumb mixture. Press down on the chops to get a good coating of breadcrumbs all over. Lay the pork chops down the center of the baking sheet you prepared earlier.
Time for the veggies. Place red and gold potatoes in a large mixing bowl. Drizzle the potatoes with 1 tablespoon of olive oil and sprinkle with ½ teaspoon parsley, ¼ teaspoon garlic powder, ¼ teaspoon salt, and ⅛ teaspoon pepper.
Use your hands or a wooden spoon to toss everything together until the potatoes are well coated with oil and seasonings. Lay the potatoes on the baking sheet next to the pork chops and spread them out into a single layer.
- Bake the potatoes and pork chops for 15 minutes while you prepare the broccoli.
After that, add the broccoli florets to the same mixing bowl you used for the potatoes. Add the remaining olive oil and seasoning mixture to the broccoli and toss to coat all the florets.
Carefully remove the baking sheet from the oven. Use tongs to flip the pork chops over and stir the potatoes around a bit. Add the raw broccoli alongside the potatoes all around the pork chops, and sprinkle the potatoes and broccoli with Parmesan cheese.
Return the baking sheet to the oven and bake for another 12 to 15 minutes. The baked pork chops should reach an internal temperature of 145 degrees F and the potatoes will be fork-tender when everything is done.
- Remove dinner from the oven and serve immediately.
The broccoli takes less time to roast so it gets added to the sheet pan later and everything finishes together. While this recipe does take a little prep work, once it’s in the oven you’re only 30 minutes away from dinner! This recipe is guaranteed to become part of your regular dinner rotation.
Are pork chops a lean meat?
Yes, but it depends on the context. Pork chops are leaner than skinless chicken thighs, but not chicken breasts. You want to leave the fat on your pork chops for cooking, but you can cut it off once the meat is cooked and stick with just the protein.
What goes good with pork chops?
Oh my gosh! So many things go great with pork chop recipes. We used potatoes and broccoli for this recipe, but you could easily swap out for carrots, parsnips, squash, or cauliflower. These are a few of our favorite side dishes to serve when we have pork chops.
- Carrot Apple Slaw
- Loaded Cauliflower Casserole
- Crock Pot Creamed Corn
- Broccoli Cheddar Mashed Potatoes
The real hero for me in this recipe is our new Beko 30’’ Built-in Wall Oven. This oven has SO many great features. I love that I can use it for several different functions. It even has a built-in internal thermometer so I can keep an eye on our meats without opening the oven!
One thing I did find is the cooling fan is loud. So sometimes the oven seems noisy, especially after cooking. It’s noticeable, but not off-putting.
The warming function has been a lifesaver when things don’t go according to plan. Sometimes you need to buy yourself a little time without dinner getting cold. The racks glide smoothly and are able to support a nice weight, even a whole turkey.
Our oven preheats quickly (YAY!), and the door locks which I’m loving. I don’t have to worry about kids being in the kitchen while I’m cooking, especially when my nephews are in town.
Like this recipe? Try some of my other one pan meals?
- One Pan Baked Italian Chicken & Tomatoes
- Sheet Pan Shrimp Fajitas
- One Pan Tex-Mex Chicken and Rice
- One Pot Pad Thai
- One Pan Rosemary Garlic Broccoli, Potatoes & Sausage
- More DINNER recipes…
- 4 bone-in thick-cut pork chops
- 2 eggs
- ¼ cups milk
- 2 cups Panko breadcrumbs
- 1 packet ranch dressing mix
- 2 cups cheddar cheese shredded
- ½ pound petite red potatoes quartered
- ½ pound petite gold potatoes quartered
- 1 pound broccoli florets
- 2 tablespoons olive oil
- 1 teaspoon dried parsley
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup Parmesan cheese
- Preheat oven to 425 degrees F. Generously coat a baking sheet with non-stick cooking spray or line with parchment paper. Set aside.
- Whisk the eggs and milk together in a shallow bowl.
- Place the breadcrumbs in another shallow dish. Add the ranch dressing mix and cheese; stir everything together.
- Season the pork chops with salt and pepper. Dip both sides in the egg wash and then into the breadcrumbs. Place on the prepared sheet pan.
- Place potatoes in a large bowl. Drizzle with 1 tablespoon olive oil and season with ½ teaspoon parsley, ¼ teaspoon garlic powder, ¼ teaspoon salt, and ⅛ teaspoon pepper. Toss everything together until the potatoes are well coated. Lay on the baking sheet next to the pork chops.
- Bake pork chops and potatoes for 15 minutes.
- Add broccoli to the same mixing bowl you used for the potatoes. Add remaining olive oil and seasonings. Toss to coat broccoli.
- Remove baking sheet from oven. Use tongs to flip the pork chops over and stir the potatoes. Add broccoli to potatoes and sprinkle with Parmesan cheese. Bake for another 12 to 15 minutes or until the pork reaches an internal temperature of 145 degrees and the potatoes are fork-tender.