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Easy One Pan Ranch Pork Chops with Cheesy Broccoli & Potatoes

One pan ranch pork chops - featured image
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A simple, one-pan dinner featuring tender ranch-seasoned pork chops, crispy potatoes, and cheesy broccoli. Perfect for busy weeknights with minimal cleanup.

Ingredients

Scale
  • 4 boneless pork chops, about 1-inch thick
  • 2 tablespoons olive oil
  • 1 packet ranch seasoning mix (about 1 oz)
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1.5 pounds baby potatoes, halved or quartered
  • 2 tablespoons olive oil
  • 1 tablespoon ranch seasoning mix (reserved from packet)
  • 1/2 teaspoon salt
  • 1/4 teaspoon paprika
  • 3 cups fresh broccoli florets (about 1 large head)
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1 cup shredded sharp cheddar cheese
  • 1/4 cup grated Parmesan cheese

Instructions

  1. Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper or aluminum foil.
  2. Pat pork chops dry with paper towels. Drizzle with 2 tablespoons olive oil, then sprinkle with ranch seasoning mix, garlic powder, and black pepper. Rub all over both sides. Set aside.
  3. In a medium bowl, toss baby potatoes with 2 tablespoons olive oil, 1 tablespoon ranch seasoning, salt, and paprika. Spread in a single layer on one side of the prepared sheet pan.
  4. In the same bowl, toss broccoli florets with 1 tablespoon olive oil and salt. Place on the other side of the sheet pan, keeping separate from potatoes.
  5. Place seasoned pork chops in the center of the sheet pan between the potatoes and broccoli.
  6. Bake for 20 minutes.
  7. Remove pan from oven. Sprinkle shredded cheddar and Parmesan cheese evenly over the broccoli florets.
  8. Return to oven and bake for another 10-15 minutes, until cheese is melted and bubbly, potatoes are golden and crispy, and pork chops reach an internal temperature of 145°F (63°C). Optional: broil for last 2 minutes for charred edges.
  9. Let rest for 5 minutes before serving.

Notes

For best results, shred your own cheddar cheese for smoother melting. If using thinner pork chops, reduce cooking time by 5 minutes. For a spicy version, add 1/2 teaspoon cayenne pepper or red pepper flakes to the ranch seasoning. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for about 10 minutes to restore crispiness.

Nutrition

Keywords: one pan, ranch pork chops, cheesy broccoli, sheet pan dinner, easy weeknight dinner, pork chops with potatoes

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