One-Pan Ranch Pork Chops – Simple, Flavorful, and Weeknight-Friendly

If you’re craving something juicy, savory, and easy enough for a weeknight, these one-pan ranch pork chops are a winner. The chops sear to a golden crust, the veggies get tender and caramelized, and the ranch seasoning ties everything together with cozy, familiar flavor. It’s the kind of meal that tastes like comfort without a lot of fuss.

Plus, cleanup is a breeze since everything happens in one skillet. Keep it simple, keep it delicious—that’s the goal here.

Why This Recipe Works

This recipe uses a few smart tricks to maximize flavor with minimal effort. A quick sear builds a deep, savory crust on the pork chops, while the oven gently finishes the cooking so the meat stays tender.

Tossing potatoes and green beans with ranch seasoning in the same pan means they soak up drippings and get extra flavorful. Using a touch of butter with oil helps browning and adds richness. The result is a well-balanced, one-pan dinner that feels special but fits into a busy schedule.

Shopping List

• Bone-in pork chops (1 to 1.25 inches thick, about 4 chops)
• Baby potatoes (gold or red), halved
• Green beans, trimmed (or asparagus if you prefer)
• Ranch seasoning (1 packet or 2–3 tablespoons homemade)
• Garlic (2–3 cloves, minced)
• Olive oil
• Unsalted butter
• Chicken broth (or water), a splash for deglazing
• Lemon (for finishing; optional but recommended)
• Fresh parsley (optional, for garnish)
• Kosher salt and black pepper
• Smoked paprika (optional, for color and warmth)

How to Make It

1. Preheat and prep: Set your oven to 400°F (205°C).

   Pat pork chops dry with paper towels. Season both sides with salt, pepper, and a light sprinkle of ranch seasoning. If using smoked paprika, add a small pinch for color.

2. Season the veggies: In a bowl, toss halved baby potatoes and trimmed green beans with 1–2 tablespoons olive oil, 1–1.5 tablespoons ranch seasoning, a pinch of salt, and pepper.

   Set aside.

3. Heat the pan: Use a large oven-safe skillet (cast iron works best). Heat 1 tablespoon olive oil and 1 tablespoon butter over medium-high until shimmering and foamy.
4. Sear the chops: Add pork chops and sear 2–3 minutes per side until golden. Don’t cook through—just build color.

   Remove to a plate.

5. Start the vegetables: Add potatoes to the skillet, cut side down. Cook 3–4 minutes to get some browning. Stir, then add green beans and minced garlic.

   Cook 1 minute until fragrant.

6. Deglaze lightly: Splash in 2–3 tablespoons chicken broth, scraping up browned bits. This boosts flavor and prevents scorching.
7. Nestle and roast: Return pork chops to the pan, nestling them among the veggies. Transfer the skillet to the oven and roast 8–12 minutes, depending on chop thickness.

   You’re aiming for an internal temperature of 140–145°F at the thickest part.

8. Rest and finish: Remove the skillet and let the chops rest 5 minutes. Squeeze a little lemon over everything and sprinkle with chopped parsley. Taste and adjust seasoning as needed.
9. Serve: Plate the chops with a generous scoop of potatoes and green beans.

   Spoon pan juices over the top for extra flavor.

How to Store

• Refrigerate: Store leftovers in an airtight container for up to 3–4 days.
• Reheat: Warm gently in a skillet over medium-low with a splash of broth or water, or microwave in 30-second bursts. Avoid overcooking to keep the pork tender.
• Freeze: Pork chops freeze well for up to 2 months. For best texture, eat the veggies fresh; potatoes can get mealy after freezing.

Why This is Good for You

Pork chops are a solid source of lean protein, which keeps you full and supports muscle health.

Green beans bring fiber and vitamins A, C, and K, while potatoes provide potassium and complex carbohydrates for steady energy. Cooking everything in one pan helps control added fats and keeps the ingredient list clean. If you choose a low-sodium ranch seasoning, you can keep the salt in check without losing flavor.

Common Mistakes to Avoid

• Skipping the dry-off: If you don’t pat the pork dry, it won’t sear well and can steam instead.
• Overcrowding the pan: Give the chops and veggies some space for browning.

  Use a large skillet or work in two batches if needed.

• Overcooking: Pork is best at 145°F with a short rest. Going much higher dries it out.
• Too much ranch seasoning: It’s salty. Season lightly at first and adjust at the end.
• Skipping the rest: Resting lets juices redistribute so the meat stays moist.

Alternatives

• Protein swaps: Use boneless pork chops (reduce roast time), chicken thighs, or chicken breasts (watch internal temp for 165°F).
• Veggie swaps: Try asparagus, broccoli florets, Brussels sprouts halves, or carrot coins.

  Adjust roasting time as needed.

• Seasoning twists: Swap ranch for lemon-pepper, Cajun, Italian seasoning, or a garlic-herb blend. Add crushed red pepper for heat.
• Dairy-free: Use all olive oil instead of butter. Finish with a drizzle of good olive oil and lemon.
• Gluten-free: Most ranch seasonings are gluten-free, but check the label to be sure.

FAQ

Can I use boneless pork chops?

Yes.

Boneless chops cook faster and can dry out more quickly. Sear as directed, then start checking for doneness a few minutes earlier in the oven—often around 6–8 minutes, depending on thickness.

What if I don’t have an oven-safe skillet?

Sear in a regular skillet, then transfer everything to a preheated sheet pan or baking dish to finish in the oven. Keep the drippings—pour them over before roasting for extra flavor.

How do I make homemade ranch seasoning?

Mix 2 teaspoons dried dill, 1 tablespoon dried parsley, 1 tablespoon dried chives, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, and 1/2 teaspoon black pepper.

Adjust to taste and store in a small jar.

Can I make this ahead?

You can season the pork and prep the veggies up to a day ahead. For best texture, cook right before serving. Reheating works, but freshly cooked chops are juiciest.

Do I need to brine the pork chops?

Not required, but a quick brine can help.

Mix 4 cups water with 3 tablespoons salt and 1 tablespoon sugar. Submerge chops for 30–60 minutes, then pat dry thoroughly before cooking.

What pan size works best?

A 12-inch cast iron or stainless-steel skillet is ideal. If your pan is smaller, cook the veggies in two rounds or use a sheet pan for the oven step.

Final Thoughts

One-pan ranch pork chops are the kind of reliable dinner that checks every box: flavorful, fast, and easy to clean up.

With a good sear, a short roast, and simple pantry seasoning, you get tender pork and well-seasoned veggies in under an hour. Keep a packet of ranch on hand, and this instantly becomes a weeknight staple. Serve it as-is, or add a side salad if you want something fresh and crisp.

Either way, it’s comfort cooking without the hassle.