Baked Ranch Pork Chops and Potatoes Foil Packets

baked pork chops and potatoes in foil packet

Baked Ranch Pork Chops and Potatoes Foil Packets

I love foil packet meals and these baked ranch pork chops and potatoes are perfect for this method of cooking! The potatoes are so tender and the pork chops so flavorful! You’re going to love the easy clean up, too.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 454kcal

Author Karly Campbell

Ingredients

1 pound baby Yukon Gold potatoes
1 tablespoon olive oil
2 teaspoons minced garlic
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon pepper
4 boneless pork chops about 1/2 inch thick
1 packet ranch seasoning powder
1 teaspoon sweet paprika
4 tablespoons butter

Instructions

Preheat oven to 400 degrees. Tear off 4 12x12 pieces of tinfoil and set aside.
Quarter any golf ball sized potatoes. Cut the smaller potatoes in half. Place potatoes in a medium mixing bowl.
Drizzle potatoes with olive oil and sprinkle with minced garlic, garlic powder, onion powder, salt, and pepper. Stir to combine.
Stir together the ranch powder and paprika and sprinkle on each side of the pork chops. If you have extra ranch seasoning, you can add it to the potatoes if you like.
Divide the potatoes out between the foil packets, piling them up in the center of the foil. Top with a pork chop and a pat of butter.
Fold the edges of the foil in and roll tightly to seal. Place on a baking sheet and bake for 30 minutes.
Carefully open the foil packets and serve.

Video

Notes

I use minced garlic from a jar for this one, but you can swap it for 2 cloves of fresh minced garlic if you prefer.

The foil packets trap in the steam while the food is cooking, so make sure they are sealed nicely. If you'd like a bit of browning on your pork chops, you can open the foil packets and set the oven to broil for a minute or two. Keep a close eye on everything as the broiler works quickly.

Nutrition