What do I love about this meal? Not only is it absolutely delicious, it includes juicy, not dry pork chops, oven roasted, tender, potatoes, and perfectly cooked Brussels sprouts to round out the meal. The best part? It’s all cooked in the oven on a sheet pan, making clean up a snap! Everything is coated in a creamy, flavorful sauce that keeps those pork chops nice and juicy and everything is garnished with a crunchy topping making this one of the best sheet pan meals you will ever make. The next time pork chops go on sale, grab a pack and give this meal a try. You’re going to love how easy it is to make and be pleasantly surprised at how tasty it is.
Preheat oven to 400℉.
Line a cookie sheet with foil. Set aside.
In a mixing bowl combine mayonnaise, Parmesan cheese, and Ranch seasoning. Stir to combine. Set aside.
Cut potatoes evenly into bite sized pieces and place them in a mixing bowl.
Add a third of the sauce to the bowl and stir to coat the potato pieces.
Spread potatoes out onto the prepared cookie sheet in a single layer. Bake in the preheated oven for 20-25 minutes.
While potatoes are in the oven, prepare the pork chops.
Rinse pork chops under cold water and pat them dry with a paper towel.
Season with salt and pepper.
Top each pork chop with a generous layer of the sauce and sprinkle with stovetop stuffing crumbs. Set aside while you prepare sprouts.
Prepare Brussels sprouts; trim off any tough outer leaves and cut them in half.
Place them the same bowl used to prepare the potatoes. Add the remaining sauce to the bowl and stir to coat.
Add a handful of stovetop stuffing mix and stir to combine.
Remove potatoes from the oven and use a spatula to stir the potatoes, flipping them over on the sheet pan.
Add the prepared pork chops to the sheet pan next to the potatoes.
Spread Brussels sprouts out onto the remaining third of the sheet pan in a single layer.
Top potatoes and Brussels sprouts with any remaining cornbread stuffing crumbs.
Spray everything with cooking spray. This helps to brown everything as it roasts in the oven.
Use a good quality cooking spray like this organic olive oil spray from Trader Joe’s.
Return sheet pan to the oven and cook for another 20-25 minutes, or until potatoes and Brussels sprouts are tender, the pork chops reach an internal temperature of 145℉ and the topping is a deep golden brown.
Remove sheet pan from the oven and serve immediately.
The Brussels sprouts are tender but still a little firm, not mushy at all. The pork chops come out tender and juicy, not dry and tough. The potatoes are perfectly roasted and creamy soft in the center. This easy to make meal is utterly delicious! The sauce gives everything an amazing flavor and the stuffing crumbs on top gives every bite a lovely crunch. This meal will be making an appearance on the table whenever boneless pork chops go on sale. I love how easy it is to make this meal and everyone loves how flavorful it is. Definitely a winner-winner pork chop dinner!
A HUGE shout out to digital creator, Matthew Bounds at Your Barerfoot Neighbor who I found on Facebook for providing the inspiration for this easy to make, outstanding recipe. It’s been added to my regular rotation of meals. Thank you Matthew!!!
Sheet Pan Oven Roasted Pork Chops, Potatoes & Brussels Sprouts
Equipment
- sheet pan
Ingredients
- 1½ lbs Yukon Gold, or Red potatoes, cut into bite sized pieces
- 1 lb Brussels sprouts, trimmed and cut in half
- 4 boneless Pork chops
- 1 box Stovetop cornbread stuffing mix
- cooking spray
For the sauce:
- 1½ cup mayonnaise
- ½ cup grated Parmesan cheese
- 3 tbsp Dry Ranch dressing mix
Instructions
- Preheat oven to 400℉.
- Line a cookie sheet with foil. Set aside.
- In a mixing bowl combine mayonnaise, Parmesan cheese, and Ranch seasoning. Stir to combine. Set aside.
- Cut potatoes evenly into bite sized pieces and place them in a mixing bowl.
- Add a third of the sauce to the bowl and stir to coat the potato pieces.
- Spread potatoes out onto the prepared cookie sheet in a single layer.
- Bake for 20 minutes.
- While potatoes are in the oven, prepare the pork chops.
- Rinse pork chops under cold water and pat dry with a paper towel.
- Season with salt and pepper.
- Top each pork chop with a generous layer of the sauce and sprinkle with stovetop stuffing crumbs.
- Prepare Brussels sprouts; trim off outer leaves and cut them in half.
- Place them the same bowl used to prepare potatoes.
- Add the remaining sauce to the bowl and stir to coat.
- Add a handful of stovetop stuffing mix and stir to combine.
- Remove potatoes from the oven and use a spatula to stir potatoes, flipping them over on the sheet pan.
- Add the prepared pork chops to the sheet pan next to the potatoes.
- Spread Brussels sprouts out onto the remaining third of the sheet pan in a single layer.
- Top potatoes and Brussels sprouts with any remaining cornbread stuffing crumbs.
- Spray everything with cooking spray.
- Return sheet pan to the oven and cook for another 20-25 minutes, or until potatoes and Brussels sprouts are tender and the pork chops reach an internal temperature of 145℉.
- Remove from oven and serve immediately.
Did You Make This?
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