Heat your oven to 425° F and line a large baking sheet with Reynolds Wrap® Heavy Duty Foil. Mix the ranch seasoning blend with the smoked paprika, oregano and rosemary.
Spread the potatoes on one half of the sheet pan and drizzle with 1 tablespoon of the oil and toss to coat. Sprinkle with sea salt and black pepper to taste, then sprinkle 2 teaspoons of the seasoning blend on top and stir or toss to coat.
Spread out the Brussels sprouts on the other side of the pan and drizzle with 1 tablespoon of the oil. Stir or toss to coat. Sprinkle lightly with sea salt and black pepper and sprinkle with 1 teaspoon of the seasoning. Stir to coat evenly.
Roast in the preheated oven for 10–12 minutes. If your pork chops are on the thick side, roast veggies for 8–10 minutes. While the veggies roast, prepare the pork chops. Sprinkle with sea salt, black pepper on both sides and rub in the remaining 2 tablespoons of oil and the remaining seasoning to completely coat the pork chops.
After the veggies roast for 8–12 minutes, remove the sheet pan and make room for the pork chops. Lay them on the pan in a single layer and return to the oven to roast with the potatoes and Brussels sprouts for about 15 minutes or until the veggies are browned and softened and the pork chops are cooked through—to an internal temperature of 145° F.
Remove from the oven, and garnish with fresh parsley or other fresh minced herbs if desired. Enjoy!