This super easy sheet pan dinner is packed with flavor from the ranch dressing mix, and makes a great meal prep option as well!
Ranch Seasoning Mix:
2 Teaspoons granulated dried onion
1 Teaspoon granulated dried garlic
1/2 Teaspoon ground black pepper
1 Teaspoon sea salt, or to taste
1 Teaspoon smoked paprika
2 Teaspoons dried dill
Sheet Pan Dinner:
2 Tablespoons avocado oil
4 boneless pork chops, 1/2″ thick, about 1 pound, see notes
1 large or 2 medium sweet potatoes, peeled and cut into 1/2” cubes, 1 pound
6–7 cups frozen green beans, 1 pound
Preheat the oven to 475ºF.
Mix together all the spices for the ranch seasoning mix, and set it aside.
Place the cubed sweet potatoes onto a large baking sheet, and toss them with 1 Tablespoon avocado oil and about 1/3 the seasoning mix, (no need to measure).
Roast the sweet potatoes in the oven until mostly tender, 15-20 minutes. Remove the sheet pan from the oven and place the pork chops evenly spaced along one end, with the green beans in the middle. Drizzle the remaining tablespoon avocado oil over the pork chops and green beans. Then sprinkle the remaining ranch seasoning mix evenly over the top.
Return the pan to the oven and cook until the pork chops are just done, 10-12 minutes for 1/2″ pork chops.
Remove the pan from the oven and serve immediately with ranch dressing on the side.
For 1″ boneless pork chops adjust the cooking time as follows: Roast the sweet potatoes 10 minutes, then add the pork chops and roast an additional 10 minutes. Then add the green beans and cook again just until the pork chops are done, about 15 additional minutes.
1/2 a recipe of my ranch yields about 10 Tablespoons, or 2 heaping tablespoons serving size per person.
- Category: Dinner
- Method: Oven Roasted
- Cuisine: American
Keywords: Ranch Sheet Pan Dinner, Ranch Sheet Pan Supper, Ranch Pork Chop and Veggies, Ranch Pork Chop Sheet Pan Supper