Our sheet pan pork chops and potatoes are a quick and easy dinner kids love. Russet and sweet potatoes are cut into fries and then roasted with tender pork chops seasoned with dry ranch dressing, rice vinegar, and honey mustard. A complete meal that’s ready in under 30 minutes. Gluten-free.
Making up to 4 servings, this oven pork chop recipe is a family favorite. Not only is it easy to get in the oven, clean-up is even quicker. Sheet pan dinners are great for busy families aiming to spend less time in the kitchen.
Along with this pork dinner, our Sheet Pan Pizza is a popular pick. We recommend checking out the recipe the next time you have a lot of kids or a large family to feed!
After a long day, making dinner is likely one of the last things you want to do. Let this recipe come to mind anytime you need dinner but don’t have the time or energy to create an elaborate meal.
Packed with all the nutrition and flavor your family is looking for, you will not be disappointed.
This recipe is also completely gluten free. We know firsthand how overwhelming it can be to find and make gluten free recipes, which is why we are sharing tips and ingredient suggestions. Follow along step by step or use the printable recipe card below!
Table of Contents
Equipment
- cutting board
- chefs knife
- baking sheet
- small mixing bowl
- measuring cups and spoons
- stir spoon
- medium-sized bowl
- tongs
Ingredients
- 4 boneless pork chops check for gluten-free
- 2 medium russet potatoes cut into fries
- 1 medium sweet potatoes cut into fries
- 1/4 cup olive oil
- 1 packet dry ranch dressing
- 1 tablespoon rice vinegar
- 1 tablespoon honey mustard check for gluten-free
- salt to taste
How To Make
Start by preheating the oven to 425°F. Place potato fries onto both sides of the baking sheet, leaving space in the middle. Drizzle the fries with a little olive oil and season with salt.
Ever wonder how to “season to taste” when it comes to sprinkling your food with salt? The purpose of salt is to enhance the flavor of the pork chops and fries, not to create a salty meal. To prevent over-salting the fries, season by pinching the salt with your fingers then sprinkling versus using a salt shaker.
Pro Tip: Season the fries with salt, cook, taste then add more salt if needed. The key is to salt, taste and repeat until the desired amount of salt is added.
Bake the potatoes
Next, bake the potatoes for 15 minutes, turning half way through to crisp each side of the potatoes.
This dish can be created by using only Russet potatoes or only sweet potatoes. We think the combination of potato and sweet potato fries is the ultimate side dish for pork chops!
Pro Tip: Keep this potato cooking method in mind any time you are looking for a delicious side dish. Sheet pan potatoes pair well with any steak, burger, chicken or vegetarian dish too.
Make the marinade
While the potatoes are baking, add the olive oil, dry ranch dressing, rice vinegar, and honey mustard to a mixing bowl and mix well.
We used a Hidden Valley Ranch packet, which is a gluten-free dry ranch seasoning. You will want to verify the honey mustard brand is gluten-free before using it. We used Koops’ Honey Mustard, which is a certified gluten-free brand with an outstanding flavor.
Place the pork chops into a medium-sized bowl and coat with the marinade.
Add the pork chops
Carefully remove the sheet pan with the fries from the oven and place the pork chops onto the center of the pan. Bake for an additional 8-12 minutes depending on the thickness of your pork.
Pro Tip: Bake until the internal temperature reaches 145°F to prevent overcooking resulting in tough meat.
Optional
Broil the sheet pan for 2-3 minutes to get the pork chops and fries nice and browned. If broiling, cut the cooking time back on the pork to 6-10 minutes, then broil until they reach 145°F.
FAQ
If you are looking for even more sides for pork chops, consider adding Steamed Broccoli, Sauteed Butternut Squash, Crockpot Green Bean Casserole, or Broccoli Cauliflower Soup to the dinner table.
Lining a sheet pan with parchment paper or tin foil makes for an even easier clean up after dinner. Simply remove the paper or foil and discard before washing the pan.
Yes, thaw frozen pork chops in the fridge overnight then follow the instructions to bake.
Store in the fridge in an air tight container for up to 5 days. If freezing leftovers, we recommend only freezing the pork chops for up to 3 months as the potatoes will change to an unappetizing texture if frozen.
More Pork Recipes
Looking for more tasty recipes made with pork? Here are a few fan favorites!
- Pulled Pork Roast Instant Pot Recipe
- How To Brine Pork Chops
- Instant Pot Pork Loin Recipe
- Kids in the Kitchen Moo Shu Pork
- Pulled Pork Pita Gyros
CKC Features both Gluten-Free Guidance and Kids Cooking Instructions: If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten or cross-contamination.
The ⭐️ symbol in the recipe below denotes the steps in which kid cooks may need a helper (depending on age). If there is no ⭐️ symbol, that step (or recipe) doesn’t require a helper.
Sheet Pan Pork Chops and Potatoes
Equipment
- medium-sized bowl
Ingredients
- 4 boneless pork chops ✅
- 2 medium russet potatoes cut into fries
- 1 medium sweet potatoes cut into fries
- 1/4 cup olive oil
- 1 packet dry ranch dressing ✅Hidden Valley Ranch is gluten-free
- 1 tablespoon rice vinegar ✅
- 1 tablespoon honey mustard ✅
- salt to taste
Instructions
- Preheat the oven. Preheat the oven to 425°F. Place potato fries onto both sides of the baking sheet, leaving space in the middle. Drizzle with a little olive oil and season with salt.2 medium russet potatoes, 1 medium sweet potatoes, salt to taste
- ⭐️Bake the potatoes. Bake the potatoes for 15 minutes, turning half way through.
- Make the marinade. To a mixing bowl add the olive oil, dry ranch dressing, rice vinegar, and honey mustard. Mix well. Place the pork chops into a medium sized bowl. Coat the pork with the marinade.1/4 cup olive oil, 1 packet dry ranch dressing, 1 tablespoon rice vinegar, 1 tablespoon honey mustard, 4 boneless pork chops
- ⭐️Add the pork chops. Carefully remove the sheet pan from the oven and place the pork chops onto the center of the pan. Bake for an additional 8-12 minutes depending on the thickness of your pork. Bake until it reaches an internal temperature of 145°F. Overcooking results in tough meat.
- ⭐️Optional: Broil the sheet pan for 2-3 minutes to get the pork chops and fries nice and browned. If broiling, cut the cooking time back on the pork to 6-10 minutes, then broil until they reach 145°F.
Notes
Tips
- Check ingredient labels for pork chops, honey mustard and dry ranch packet to ensure this recipe remains gluten-free.
- Thaw frozen pork chops overnight before baking.
- Store leftovers in the fridge for up to 5 days or in the freezer for up to 3 months. We recommend only freezing leftover pork chops.
- Serve with Steamed Broccoli, Sauteed Butternut Squash, Crockpot Green Bean Casserole, or Broccoli Cauliflower Soup along with or in place of the potatoes.
- Line the sheet pan with aluminum foil or parchment paper for an even easier cleanup.
Nutrition
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