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Pork Chop Ranch Sheet-Pan Dinner

  • Prep 5 min
  • Total 40 min
  • Servings 4

This simple sheet-pan pork chop dinner comes together with just five ingredients. MORE + LESS -

Karly Campbell Karly Campbell
October 3, 2016

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

Hide Images
  • 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.

Expert Tips

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

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
480
Calories from Fat
170
% Daily Value
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.

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