As our schedules become busier with activities, I have found that I have been gravitating more and more towards sheet pan meals to feed our family. The beauty of a sheet pan meal is that, when lined with foil or parchment paper, these meals of meats and veggies prepared on a cookie sheet not only hold the power to be prepared with minimal effort, but they also are prepared with minimum clean-up too. I am not the only one loving sheet pan meals though, as I noticed at our local library that this sheet pan suppers cookbook was out on the shelves this winter and I can’t wait to check it out and dive into some of those recipes in our own kitchen. Who knew sheet pan meals were so trendy this year?
Today’s sheet pan dish features Ranch Pork Chops with Vegetables and has already been eaten a record four times this month. I am a big fan of these pre-cut parchment paper squares for easy clean-up and I can find all of these ingredients for this meal at ALDI, which is a bonus since I hate shopping at multiple grocery stores. Although the ingredients couldn’t be more simple, this recipe is packed full of flavor thanks to the convenience of a ranch dressing packet. If you are avoiding those for any reason (like sodium), you can also make your own DIY Ranch Dressing Mix to cut down on the salt.
Although we loved this dish enough for it to be repeated four times, the main reason why I tested it so much was because I wanted to get the right level of doneness to both the potatoes and the meat. I found that by giving the potatoes a 10-12 minute head start, I got better consistency on the potatoes while not drying out the meat and green beans in the process. Throwing the potatoes in the oven first also gave me that ten minutes to prep the rest of the ingredients while they were cooking. Basically, as soon as that timer goes off, I’m ready to throw on the next layer. I rely on center cut pork chops, on the bone, for a flavorful chop that consistently is done within 30 minutes. Resting this chops on top help add moisture and flavor to the veggies nestled underneath.
A fresh sprinkle of parsley adds a beautiful fresh flavor to this dish and some affordable color to the top.
Not only is this a great weeknight winner, but it also reheats beautifully, saving us on money spent on lunches out. I try to package a couple of meals up for my husband and I when cleaning up.
Did I mention less dishes when cleaning up?
Now you REALLY know why we have already eaten this four times.
I hope you love this sheet pan meal as much as we do!
- 6 (8-ounce) pork chops, bone-in, ¾-inch to 1-inch thick
- 1 pound yellow or red baby potatoes, quartered
- 1 pound green beans, trimmed
- 3 tablespoons olive oil
- 1 (1-ounce) package Ranch Seasoning and Salad Dressing Mix
- 5 cloves garlic, minced
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley leaves
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
- Quarter potatoes and toss with one tablespoon of olive oil, ¼ of the Ranch dressing packet, and two minced cloves of garlic in a large bowl. Pour in an even layer on sheet pan. Bake for 10-12 minutes.
- Meanwhile trim green beans and place in the bowl you used for tossing the potatoes. Toss the green beans with ¼ of the Ranch dressing packet, one tablespoon of the olive oil, and one clove of minced garlic.
- Remove potatoes from the oven and pour prepared green beans on top. Add pork chops and drizzle lightly with olive oil and finish by sprinkling with the Ranch packet. Season with salt and pepper.
- Place into oven and roast until the pork is completely cooked through, reaching an internal temperature of 140 degrees F, about 25-30 minutes. You can finish by broiling for two to three minutes, if you desire a more charred flavoring to your meal.
- Serve immediately, garnished with parsley.