Skip to Content
Menu

Pork Chop Ranch Sheet-Pan Dinner

  • Save Recipe
  • Prep 5 min
  • Total 40 min
  • Servings 4
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
This simple sheet-pan pork chop dinner comes together with just five ingredients.
By Karly Campbell
Updated Oct 3, 2016
  • Save
  • Shop
  • Share
  • Keep Screen On

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

Steps

  • 1
    Heat oven to 400°F. Spray large cookie sheet with cooking spray.
  • 2
    Cut 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.
  • 3
    Bake about 35 minutes or until pork is no longer pink in center and vegetables are tender, turning pork over halfway through cooking.

Tips from the Betty Crocker Kitchens

  • tip 1
    Make cleanup even easier by lining the cookie sheet with foil!

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
2
*Percent Daily Values are based on a 2,000 calorie diet.
© 2024 ®/TM General Mills All Rights Reserved