Delicious Shake and Bake Ranch Pork Chops with Potatoes made on one sheet pan in about 30 minutes! This one pan meal will please the whole family and makes for easy cleanup!
One pan meals will help you conquer the week. Try Sheet Pan Balsamic Chicken with Potatoes and Carrots, Sheet Pan Teriyaki Chicken and Pineapple Fried Rice, and Sheet Pan Lemon Herb Tuna Steaks and Potatoes.
You know how I feel about one pan meals. And if you don’t, well let me just tell you that I’m basically borderline obsessed. They are MAGICAL. Honestly I don’t know how I ever survived weekly meal planning before they became so popular because these days I’m filling my weeknights with at least one if not two or three one pan meals each week.
Whoever thought to cook a protein and a side dish on the same pan, I’ll love you forever.
Today I’m really excited to be sharing my go-to recipe for shake ‘n bake style pork chops! Now in full disclosure, there’s not a whole lot of shaking going on here, but the idea is that we are mimicking that classic shake ‘n bake texture, homemade-style with extra flavorful seasonings and a side dish you’ll go nuts for.
When I was testing out this recipe, I found myself eating the potatoes straight off the pan at 10 in the morning because they are so SO good.
And would you look at that beautiful pork chop right there?? ^^
Perfectly cooked through with a juicy center with a crispy golden breading on the outside with hints of garlic and ranch flavors. The real beauty of this recipe is that you use the same seasoning mix – dried ranch, salt, pepper, dried herbs, garlic powder, and paprika – for both the pork chop breading and the potatoes. Genius.
There’s literally nothing I don’t love about this recipe. One pan, easy to make, lots of tasty flavors going on, and it’s done in about a half hour. Plus you get to smother your meat and potatoes in creamy ranch dressing – what’s not to love?!
Where are my fellow ranch enthusiasts??? You get it.
Shake and Bake Ranch Pork Chops with Potatoes
- 4 bone-in pork chops
- 2 pounds baby red or yellow/gold potatoes, halved
- salt and pepper to taste
- 2 tablespoons olive oil
- 1 cup panko breadcrumbs
- 1/2 cup milk
- 2 large eggs, whisked
- 4 tablespoons grated parmesan cheese
- prepared ranch dressing, for serving
- 1 packet (about 4 tablespoons) dried ranch seasoning
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian blend seasoning see note
- 1/2 teaspoon smoked or regular paprika
- Preheat oven to 425 degrees and grease a large baking pan/sheet pan. In a small bowl stir together all seasoning ingredients. In a large bowl toss potatoes with olive oil, then sprinkle half of the seasoning mix (reserve second half for later) and parmesan cheese over the potatoes and toss to coat. (Alternately you can save parmesan cheese for sprinkling on top just before serving).
- Arrange potatoes cut-side-down on one half of the prepared baking sheet and transfer to the oven for 10 minutes while you prepare the pork chops.
- Season pork chops with salt and pepper on both sides. In one medium sized, shallow bowl stir together panko breadcrumbs with reserved seasoning mix and set aside. In a second medium sized, shallow bowl whisk together milk and eggs.
- Dip pork chops in the milk mixture, turning to coat all sides, then dip in the breadcrumb mixture turning to coat all sides. (For extra-thorough coating you can repeat dipping in milk and breadcrumbs once more) Remove baking pan from oven and arrange pork chops on the empty half of the pan.
- Return pan to oven for 10 minutes, then flip pork chops over and bake another 10 minutes or until pork chops are cooked through (completely white through the middle or temperature of 140 degrees ) and potatoes are fork-tender.
- Serve pork chops and potatoes immediately with ranch dressing for dipping. Enjoy!