Sheet Pan Ranch Pork Chops with Potatoes and Brussels Sprouts

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This recipe was sponsored by Reynolds Wrap® and all opinions are my own, as always.

These sheet pan ranch pork chops are juicy and full of flavor, roasted to perfection with baby potatoes and Brussels sprouts for an easy, under 30 minute dinner!  Whole30 compliant, paleo, and family approved. 

It doesn’t get any easier than a sheet pan dinner for busy weeknights!  A set it and forget it dinner with minimal prep and cleanup, plus tons of flavor.  

I used to only cook pork chops in a skillet, not realizing it’s actually super simple and quick to get them perfectly cooked in the oven.

I prefer cooking with bone-in pork chops since they’re juicier and more flavorful than boneless.  However, if you prefer boneless chops they will work well with this recipe too – just watch for doneness so they don’t dry out.

What You Need to Make Sheet Pan Ranch Pork Chops with Potatoes and Brussels Sprouts

I lined my sheet pan with Reynolds Wrap® Heavy Duty Foil which makes cleanup a total breeze!  

Here’s what you’ll need to prepare this sheet pan dinner:

• Ranch seasoning mix
• Smoked Paprika
• Dried oregano
• Dried rosemary
• Baby yellow potatoes
• Sea salt
• Freshly ground black pepper
• Avocado oil or olive oil
• Brussels sprouts
• Bone-in center cut pork chops
• Fresh parsley chopped, for garnish 
• Reynolds Wrap® Heavy Duty Foil 

How to Make Sheet Pan Ranch Pork Chops with Potatoes and Brussels Sprouts 

Preheat your oven to 425° F and line a large baking sheet with Reynolds Wrap® Heavy Duty Foil.  Mix the ranch seasoning blend with the smoked paprika, oregano, and rosemary.   

Spread the potatoes on one half of the sheet pan and drizzle with 1 Tbsp of the oil and toss to coat.  Sprinkle with sea salt and black pepper to taste, then sprinkle 2 tsp of the seasoning blend on top and stir or toss to coat.  

Spread out the Brussels sprouts on the other side of the pan and drizzle with 1 tbsp of the oil.  Stir or toss to coat. Sprinkle lightly with sea salt and black pepper and sprinkle with 1 tsp of the seasoning.  Stir to coat evenly.

Roast in the preheated oven for 10-12 minutes. If your pork chops are on the thick side, go with 8-10 minutes. While the veggies roast, prepare the pork chops. Sprinkle with sea salt, black pepper on both sides and rub in the remaining 2 Tbsp of oil and the remaining seasoning to completely coat the pork chops.  

After the veggies roast for 8-12 minutes, remove the sheet pan and make room for the pork chops. Lay them on the pan in a single layer and return to the oven to roast with the potatoes and sprouts for about 15 minutes or until the veggies are browned and softened and the pork chops are cooked through – to an internal temperature of 145° F.  

Remove from the oven, garnish with fresh parsley or other fresh minced herbs if desired, and serve right away.

Why I Love Reynolds Wrap® Heavy Duty Foil for Sheet Pan Dinners

I used Reynolds Wrap® Heavy Duty Foil to line my sheet pan to make cleanup super simple.  It works well on the sheet pan, allowing everything to brown evenly.  

The foil won’t break or tear while stirring ingredients, and it helps to lock in the flavor and juices for a seriously delicious meal!  

It’s strong enough to hold an entire sheet pan meal without any leaking, so there’s barely any cleanup at all – just a quick wipe-down for your sheet pan!

I hope you’re ready for a simple, delicious, healthy dinner that will make weeknights a little easier using Reynolds Wrap® Heavy Duty Foil. Grab your ingredients and let’s go!

Sheet Pan Ranch Pork Chops with Potatoes and Brussels Sprouts {Paleo, Whole30}

These sheet pan ranch pork chops are juicy and full of flavor, roasted to perfection with baby potatoes and Brussels sprouts for an easy, under-30-minute dinner! Whole30 compliant, paleo, and family approved.

Author: Michele Rosen

Prep Time: 10 minutes

Cook Time: 20 minutes

Servings: 4 servings

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Ingredients

• 2 Tbsp ranch seasoning mix
• 1 tsp smoked paprika
• 2 tsp dried oregano
• 1 tsp dried rosemary
• 1 lb baby yellow potatoes cut in halves or quarters if larger (about 1” pieces)
• Sea salt
• Freshly ground black pepper
• 4 tbsp avocado oil or olive oil divided
• 1 lb Brussels sprouts trimmed
• 4 pork chops center cut bone-in, about 3/4”-1” thick.
• 1 tbsp fresh parsley chopped for garnish
• Reynolds Wrap® Heavy Duty Foil

Instructions

1. Preheat your oven to 425° F and line a large baking sheet with Reynolds Wrap® Heavy Duty Foil. Mix the ranch seasoning blend with the smoked paprika, oregano, and rosemary.
2. Spread the potatoes on one half of the sheet pan and drizzle with 1 Tbsp of the oil and toss to coat. Sprinkle with sea salt and black pepper to taste, then sprinkle 2 tsp of the seasoning blend on top and stir or toss to coat.
3. Spread out the Brussels sprouts on the other side of the pan and drizzle with 1 tbsp of the oil. Stir or toss to coat. Sprinkle lightly with sea salt and black pepper and sprinkle with 1 tsp of the seasoning. Stir to coat evenly.
4. Roast in the preheated oven for 10-12 minutes. If your pork chops are on the thick side, go with 8-10 minutes. While the veggies roast, prepare the pork chops. Sprinkle with sea salt, black pepper on both sides and rub in the remaining 2 Tbsp of oil and the remaining seasoning to completely coat the pork chops.
5. After the veggies roast for 8-12 minutes, remove the sheet pan and make room for the pork chops. Lay them on the pan in a single layer and return to the oven to roast with the potatoes and Brussels sprouts for about 15 minutes or until the veggies are browned and softened and the pork chops are cooked through - to an internal temperature of 145° F.
6. Remove from the oven, garnish with fresh parsley or other fresh minced herbs if desired. Enjoy!

Recipe Notes

*If you don’t have ranch seasoning, you can combine 1 1/2 tsp garlic powder, 1 1/2 tsp onion powder, 2 tsp dried chives, 1/2 tsp dill, 1/2 tsp sea salt, 1/4 tsp black pepper.

Nutrition

Calories: 490kcal

Carbohydrates: 34g

Protein: 35g

Fat: 24g

Saturated Fat: 5g

Cholesterol: 90mg

Sodium: 662mg

Potassium: 1430mg

Fiber: 7g

Sugar: 3g

Vitamin A: 1101IU

Vitamin C: 119mg

Calcium: 71mg

Iron: 3mg

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