Roasted Pork Chops with Ranch (Sheet Pan)

Ranch Pork Chops and Potatoes Sheet Pan Dinner, an easy dinner that is packed full of flavour. All you need is one sheet pan to get gorgeous ranch pork chops and perfectly roasted potatoes.

2 Tbsp. pure honey
2 Tbsp. Worcestershire sauce
1 (3.5 oz) pkg ranch dressing mix
5 Tbsp. extra-virgin olive oil
1½ tsp. black pepper, freshly ground
4 pork chops, boneless (½" thick)
1 lb baby Yukon gold potatoes, halved
8 oz green beans, trimmed
2 Tbsp. fresh parsley leaves

Preheat the oven to 475°F (245°C/225°C fan, Gas Mark 9).

In a small bowl, mix together the honey, Worcestershire, 2 Tbsp. of the ranch dressing mix, 2 Tbsp. of the olive oil and 1 tsp. of the pepper until combined.

Brush the mixture over the chops on both sides and place in a row on one side of a sheet pan using tongs.

In a medium mixing bowl, add the potatoes, 2 Tbsp. of olive oil, 1 Tbsp. of the ranch dressing mix and ¼ tsp. of pepper and toss to coat. Tip onto the middle of the sheet pan next to the pork chops. Bake for 15 minutes.

Meanwhile, add the beans to a bowl along with the remaining olive oil, ranch mix and ¼ tsp. pepper and toss.

When the 15 minutes is up, remove the sheet pan from the oven and flip the pork chops. Toss the potatoes and add the green beans to the empty space at the side of the baking sheet. Bake until the vegetables are just beginning to brown, about 7 minutes more. Garnish with the parsley leaves and serve.