Sheet Pan Pork Chops

1 lb. small potatoes, cut in half

8 oz. baby carrots

3 Tbsp. olive oil, divided

2 packets dry Ranch seasoning mix, divided

4 thinly sliced pork chops

Preheat oven to 400°.

Place potatoes and carrots in a large bowl. Drizzle with 2 tablespoons olive oil and toss with one packet of seasoning mix. Stir to coat, then transfer to a baking sheet lined with foil.

Brush pork chops on both sides with remaining olive oil, then sprinkle each side with remaining packet of seasoning mix. Arrange pork chops in between vegetables on baking sheet.

Bake for 35 minutes, or until pork is no longer pink and vegetables are tender. Turn pork halfway through cooking.