Sheet Pan BBQ Ranch Pork Chops

• 4 bone-in pork chops, 1-inch thick
• 1/4 cup BBQ sauce
• 2 tablespoons Ranch dressing
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon black pepper
• 1 red bell pepper, sliced
• 1 yellow onion, cut into wedges
• 1 zucchini, sliced
• 2 tablespoons olive oil
• 1 teaspoon salt
• Fresh parsley, chopped (for garnish)

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a small bowl, mix BBQ sauce, Ranch dressing, garlic powder, smoked paprika, and black pepper.
3. 3 Pat pork chops dry and season with salt. Brush both sides with the BBQ Ranch mixture.
4. 4 Arrange pork chops on a sheet pan. Toss veggies with olive oil and salt, then scatter around the chops.
5. 5 Roast in the oven for 20-25 minutes, until pork chops reach an internal temperature of 145°F.
6. 6 Garnish with fresh parsley before serving.

Nutrition

Tips

• For crispier pork chops, sear them in a hot skillet for 2 minutes per side before transferring to the sheet pan.
• Use your favorite BBQ sauce and Ranch dressing for a personalized twist.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warmed through.

Serving Suggestions

• Serve with a side of coleslaw or cornbread.
• Pairs well with a crisp lager or a glass of Chardonnay.

FAQ