Pork Chop Ranch Sheet-Pan Dinner
Karly Campbell
Updated Oct 3, 2016
This simple sheet-pan pork chop dinner comes together with just five ingredients.
Pork Chop Ranch Sheet-Pan Dinner
- Prep Time 5 min
- Total 40 min
- Servings 4
- Ingredients 5
Ingredients
- 1 lb small potatoes
- 8 oz baby-cut carrots
- 3 tablespoons olive oil
- 3 tablespoons dry ranch dressing & seasoning mix
- 4 bone-in center cut pork chops, about 1/2 inch thick
Instructions
-
Step1Heat oven to 400°F. Spray large cookie sheet with cooking spray.
-
Step2Cut potatoes in half; place in large bowl. Add carrots. Drizzle potatoes and carrots with 2 tablespoons of the olive oil; toss with 2 tablespoons of the seasoning mix. Stir to coat; place on cookie sheet. Brush pork chops on both sides with remaining olive oil; sprinkle with remaining seasoning mix. Arrange pork chops between vegetables on cookie sheet.
-
Step3Bake about 35 minutes or until pork is no longer pink in center and vegetables are tender, turning pork over halfway through cooking.
Nutrition
480
Calories
18g
Total Fat
45g
Protein
32g
Total Carbohydrate
6g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 480
- Calories from Fat
- 170
- Total Fat
- 18g
- 28%
- Saturated Fat
- 4g
- 20%
- Trans Fat
- 0g
- Cholesterol
- 110mg
- 37%
- Sodium
- 1020mg
- 43%
- Potassium
- 1380mg
- 39%
- Total Carbohydrate
- 32g
- 11%
- Dietary Fiber
- 4g
- 15%
- Sugars
- 6g
- Protein
- 45g
% Daily Value*:
- Vitamin A
- 190%
- 190%
- Vitamin C
- 10%
- 10%
- Calcium
- 10%
- 10%
- Iron
- 15%
- 15%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 5 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;Carbohydrate Choice
2Tips from the Betty Crocker Kitchens
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